Spinach & Walnut Salad

The salt-wilting step is what sets this spinach salad apart from a basic bowl of greens. Sprinkling torn spinach leaves with salt and letting them sit for 15 minutes draws out moisture and softens the raw texture without cooking. The result is leaves that are tender but still have body, somewhere between raw and sauteed.

After draining and squeezing the wilted spinach dry, you’re left with concentrated, deeply green leaves that absorb the lemon-olive oil dressing far better than crisp, waxy raw spinach would. Every leaf actually tastes like something.

The dressing is intentionally spare: just olive oil and fresh lemon juice. No garlic, no vinegar, no mustard. It lets the earthy spinach and buttery walnuts stay in the spotlight.

Finely chopped green onions scattered throughout add a mild, fresh bite that connects the rich walnuts to the bright lemon dressing.

Chef Tips

• Wash the spinach thoroughly. Sandy grit hiding in the leaves ruins an otherwise simple salad.
• Squeeze the salted spinach firmly after draining. Waterlogged leaves dilute the dressing and make the salad soggy.
• Use good olive oil here. With so few ingredients, the quality of each one matters.
• Chop the walnuts coarsely rather than fine. Larger pieces give you a better crunch in each bite.

Variations

• Toast the walnuts in a dry skillet for a few minutes to deepen their flavor and add extra crunch.
• Crumble feta or goat cheese over the top for a salty, creamy addition.
• Add shaved Parmesan and a drizzle of balsamic vinegar for an Italian-inspired twist.