Vermont Spinach Salad

Sometimes the best salads are the ones that don’t try too hard.

Fresh spinach, sliced onion, and diced celery get chilled, then tossed in olive oil so every leaf gets a slick, glossy coat. A sharp dressing of tarragon vinegar, pressed garlic, and black pepper goes on next, followed by chopped hard-boiled eggs that add richness and substance to every forkful.

The tarragon vinegar is what sets this apart from a standard spinach salad. It brings a subtle anise-like brightness that lifts the earthy greens without overpowering them. Serve it immediately after tossing so the spinach stays crisp.

Kitchen Tips

• Coat the spinach with oil first, before adding the vinegar dressing. The oil creates a barrier that keeps the leaves from wilting too fast.
• Tarragon vinegar is the star here. If you can’t find it, steep a few sprigs of dried tarragon in white wine vinegar for a day.
• Dice the hard-boiled eggs while still slightly warm for cleaner cuts without crumbling.
• Serve immediately after tossing. This salad doesn’t hold well once dressed.