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Cooking with Julia Childs

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Spinach Strawberries Salad – Served with Vino Cotto

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May is the season of the Strawberries!  Do you know that you can combine with spinach in a very healthy salad? The Spinach Strawberries Salad is a good start to use the first strawberries of the season; it is a wonderful appetizer.
The Mosto cotto used for this recipe is hard to find in the US. Mosto cotto is made from the reduction of the must of the famous Italian “Montepulciano D’Abruzzo” grapes through a process of boiling, and so the must contains nothing but the sweetness of the grapes. It is  a sweet, creamy and aromatic addition to this salad. If you cannot get Mosto cotto you can use a good quality balsamic vinegar. Should you want to use flavored vinegar use the ones with fig or pear flavor.

spinach strawberries salad

Ingredients Spinach Strawberries Salad

30g raw baby spinach leaves, pref. organic
60g strawberries
50g goat ricotta cheese
3 fresh chive blades
2 tbsp of extra virgin olive oil
1 tsp of red or white wine vinegar
1 generous tsp of mosto or vino cotto (see photo) or balsamic vinegar

mosto cotto

Cooking Instructions Spinach Strawberries Salad

  • Wash the spinach leaves and let dry on kitchen paper.
  • Place in a large bowl.
  • Wash the strawberries and cut into pieces.
  • Add strawberries to the spinach, add chopped chive blades, extra virgin olive oil, a teaspoon of vinegar and a generous teaspoon of Vino (mosto) cotto.
  • Mix well.
  • Serve salad in fruit bowls and garnish with curls of goat ricotta cheese.
    It is recommended to put the ingredients in this order so the salad looks appealing and delightful.

 Recipe from Recipeswitholiveoil.com

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