Recipe courtesy of Robert Irvine

Country Castle Salad

Name: Country Castle Salad
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 1/4 cup vinegar; 1 tablespoon fresh parsley leaves; 1 teaspoon fresh marjoram leaves; 1 garlic clove, quartered; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 1 cup olive oil; 1 pound spinach, soaked in salt water to remove grit, dried in a salad spinner, stems removed and torn into bite sized pieces; 4 large carrots, peeled and cut into 1/- inch discs; 8 radishes, cut into wedges; 4 stalks celery, cut into 1/2-inch pieces

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Level: Easy
Total: 20 min

Prep: 20 min

Yield: 4 to 6 servings

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Ingredients

Vinaigrette dressing:

1/4 cup vinegar

1 tablespoon fresh parsley leaves

1 teaspoon fresh marjoram leaves

1 garlic clove, quartered

1 teaspoon salt

1/4 teaspoon ground black pepper

1 cup olive oil

Salad:

1 pound spinach, soaked in salt water to remove grit, dried in a salad spinner, stems removed and torn into bite sized pieces

4 large carrots, peeled and cut into 1/- inch discs

8 radishes, cut into wedges

4 stalks celery, cut into 1/2-inch pieces

Directions

Make the dressing by adding 1 at a time through the feed opening of a running blender, vinegar, parsley, marjoram, garlic, salt, and pepper. Leaving the blender running, pour in the olive oil in a slow stream. Set aside briefly.
Combine the spinach, carrots, radishes, and celery in a large bowl and add enough dressing to coat. Serve family style with additional dressing on the side.