Good morning! Today Chez Whit is taking a break from kitchen crafting to introduce you all to one of my most favorite Whitcipes (noun: recipe concocted by Whit... ney).
This recipe takes little to no time and the only real culinary skill you need is the ability to use your measuring spoons correctly. Also, you'll get about two salads out of this recipe... or one, if you enjoy it as much as I do and then you'll be over there in the corner inhaling the entire bowl like you've never eaten before.
Here's what you need:
Cherry Tomatoes - halved - about three handfuls, or so*.
Spinach - about two handfuls, or so*.
1/4 Onion - chopped (I used white but you can use whatever you prefer)
Avocado - sliced
3/4 cup - Red Wine Vinegar (you can add more at the end)
1/4 cup - Extra Virgin Olive Oil (the kind that hasn't had relations with other olive oils)
2 tbs. - Dijon Mustard
2 tsp. - Chopped Garlic (mine came from a jar... already chopped because I am lazy)
2 tsp. or a pinch - Sugar (I used a pinch and am guessing it was about 2 teaspoons worth)
Salt and Pepper to taste
2 tsp. - Lemon Juice (I explain why this is optional in step 3)
*No need to be exact... have fun with your produce because produce is our friend.
Here's what you should do with that stuff:
1. Dump the vinegar, EVOO, garlic, dijon, and sugar in a bowl that's bigger than your salad bowl so you don't end up flinging produce around your kitchen like I did.
2. Toss in the halved tomatoes and chopped onions. Shake what your mama gave you and stir until you feel everyone has taken a nice bath in that dressing you just made in step one. Put the bowl in your fridge so everything in it gets nice and sexy while you go refill your glass of wine, pet your dog for a minute, and then prep the rest of the Whitcipe.
3. This part probably isn't necessary at all, but I do it to pass the sexy time we just placed in the fridge. I put the spinach in a strainer and mix it with a squirt (best word ever) of lemon juice and a splash of EVOO, mostly because I loathe the taste and texture of it and feel this slightly improves those two things. So, if none of that really sounds appealing to you, or you have no lemons in your house, feel free to ignore this step.
4. Place the spinach in your bowls first, then scoop some of the tomato/onion sexiness over it. Don't be shy, get some of that liquid from the bottom while you're down there. If you like your food with an unhealty amount salt and pepper on it, like I do, now is when you add your first few shakes of it. Then top with the avocado which, if we're being honest right now, is the star of the show. Salt and pepper the top a little more, take photos so you can brag on Instagram, and then devour it to the point where dressing is dribbling down your chin.
That last part is optional.
Also optional is adding fresh mozzarella for my cheese lovers. I would have added some small mozzarella balls (ba dum chh) to this recipe as a staple ingredient but I didn't make it to the grocery store prior to writing this post. Which, I now realize, probably offended my good friend, Cheese, and for that I am sorry. Anyways, if you decide to add mozzarella, I recommend tossing it in during step 2 with the tomatoes and onions. You're welcome.
Go get a napkin, I see you drooling.
Enjoy that shit. I'm out.