Spinach Salad with Oregano Vinaigrette
Fresh, mature spinach leaves stand up brilliantly to a garlicky, piquant vinaigrette made with anchovies, chile flakes, preserved lemons, and oregano.
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Cooking tools:
- Mortar and pestle
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Plastic wrap
- Measuring spoon
- Measuring cup
- Serving bowl
Ingredients
- 1⁄8 tsp. crushed red chile flakes
- 2 cloves garlic
- 1 oil-packed anchovy filet (see note)
- Kosher salt, to taste
- Rind of 1/2 preserved lemon, roughly chopped
- 1⁄4 cup loosely packed fresh oregano leaves
- 1 1⁄2 tbsp. red wine vinegar
- 6 tbsp. extra-virgin olive oil
- Freshly ground black pepper, to taste
- 1 lb. large spinach leaves
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