Spinach Caesar With Pine Nuts
Any iron in raw spinach is more easily absorbed when combined with vitamin C - found here in fresh lemon juice, which also helps the absorption of iron in pine nuts.
Ingredients
- 3 tbsp (45 mL) light mayonnaise
- 2 tbsp (30 mL) fresh lemon juice
- 2 tsp (10 mL) each Dijon mustard and anchovy paste
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) each pepper, salt and Worcestershire sauce
- 3 tbsp (45 mL) olive oil
- 1/3 cup (75 mL) freshly grated Parmesan cheese
- 8 cups (2 L) baby spinach
- 4 slices bacon, crisply cooked and crumbled (optional)
- 1/2 cup (125 mL) toasted pine nuts
Preparation
Whisk together mayonnaise, with lemon juice, mustard, anchovy paste, garlic, salt, pepper and Worcestershire sauce. Gradually whisk in oil. Stir in cheese.
Taste for seasoning. In a large bowl, toss spinach with half the bacon and half the pine nuts.
Toss with enough dressing to coat spinach (any extra can be kept for several days, covered and refrigerated).
Sprinkle with remaining bacon and pine nuts.
Makes 6 to 8 servings.
Tip: To reduce saturated fat, replace bacon with 1/4 cup (50 mL) finely chopped sundried tomatoes.
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