Baby Spinach Salad With Lemon And Parmesan

1. 1

   Place the lemon juice in a small bowl; whisking constantly, slowly add the oil in a steady stream, whisking until the vinaigrette is creamy; set aside.

2. 2

   Rub the inside of a large bowl with the cut sides of the garlic halves; add the spinach; drizzle with the reserved lemon vinaigrette; toss gently to coat.

3. 3

   Divide the salad among 4 plates.

4. 4

   Shave the cheese in wide sheets over each salad with a vegetable peeler.

5. 5

   Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.