Raw Wilted Spinach with Tarragon Pine Nut Sauce
How wonderful it is when life throws something completely unexpected your way. Recently, I was shopping at a local cooking store. Having sent the sales person off to look for some small tart pans, I went back to being completely distracted by all the cooking gadgets surrounding me. “How are things?” Looking up I instantly realized that the woman checking on my tart pans was a former bridesmaid of mine! A dear friend that I had lost contact with over the years. She didn’t recognize me either, and we both had a good laugh. Connections made, we were thrilled!
After much catching up, we started talking about raw food. Kim is a very good cook and was quite interested to learn about the health benefits and techniques used to make raw food. What followed was an entire day of raw food creating. She brought some of her favorite recipes and we converted them with fabulous results. For lunch, raw wilted spinach salad with pine nut tarragon hit the spot and she was pleased to see how easy it was to prepare. For one of her first raw meals, it went over well.
Tarragon Pine Nut Sauce
- 2 cups pine nuts, soaked 1 hour
- 1/2 lemon, juice from
- 1 small clove garlic
- 1 small shallot
- 2 tablespoons olive oil
- 3 tablespoons fresh tarragon, chopped
- pinch Celtic sea salt
- fresh ground pepper to taste
- Place all ingredients in food processor and blend very well.
- Add chopped tarragon and pulse a few times to mix.
Raw Wilted Spinach
- 5 cups raw spinach
- 1 cup cherry tomatoes, halved
- To make a “wilted” spinach, rub handfuls of spinach with your fingers until desired texture is achieved.
- Mix in Tarragon Pine Nut Sauce (you won’t need all of the sauce, add by spoonful until you achieve your desired amount) and tomatoes, stir!
Heather wrote on July 13, 2012
I used my thermomix to wilt the spinach, I set the temperature at 37 degrees and then put it on reverse speed for about 5 minutes. Wallah, perfect wilted spinach. Thermomix is the best for wanting to eat raw
Laurie wrote on March 25, 2011
This was SOooo good and so easy to make! Thank you.
Greeny wrote on January 24, 2011
i want to make tarragon mushroom tart and you said that it would go just well with a salad.. and i was wondering what it would fit better turmeric salad or this one.
Susan wrote on January 24, 2011
I would eat it with a green, leafy salad. It has a lot of flavor and as you plan your menu, you don’t want dishes competing with each other.
Sarah Schatz - menu planners for limited diets wrote on August 9, 2009
I really love all the variations you can do with nuts, seeds and fresh herbs. I love this combination with pine nuts, lemon and tarragon. Looks yummy! To Michal, I think sunflower seeds would work too. I made “seed cheese” today and it is made with sunflower seeds.
Isle Dance wrote on July 19, 2009
Akemi - Yes to Me wrote on July 18, 2009
I made this for lunch today. It was fun to “wilt” the spinach with hands — usually we take care NOT to damage the produce, and here we go, crushing and bruising them. I added some basil I had at hand. Yum!
I just found this blog through In the Raw’s link. Keep up the great work!
Mocha wrote on July 17, 2009
SO delicious looking! I love foodie blogs because you people are also fantastic photographers. This is One to Try. I loooooove pine nuts.
Michal wrote on July 17, 2009
This looks super yummy – do you think it would be possible to substitute sunflower seeds for pine nuts? Thanks 🙂
Lauren wrote on July 16, 2009
Perfection as always! 🙂