CUSTOMER SERVICE

Baby Spinach with Country Dressing
By Chef Luc Van Winden of Restaurant Chez Émile

Ingredients:

Salad

  • 142 g (5 oz) Fresh Attitude Baby Spinach
  • 4 Eggs
  • 55 g (2 oz) Ham
  • 3 Cherry Tomatoes
  • 55 g (2 oz) sliced Cucumber
  • 55 g (2 oz) sliced Red Pepper

Dressing

  • 250 mL (1 cup) Canola oil
  • 4 Egg yolks
  • 30 mL (2 tbsp) Lemon juice
  • 30 mL (2 tbsp) Dijon Mustard
  • 30 mL (2 tbsp) White Wine Vinegar
  • 30 mL (2 tbsp) Tomato Paste
  • Salt and freshly ground Pepper

Preparation:

  1. Mix all dressing ingredients in blender, except Canola oil.
  2. Drizzle in oil.
  3. Season to taste.
  4. Toss Fresh Attitude Baby Spinach with other salad ingredients.
  5. Add dressing when ready to serve.


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