Hot and Cold Spinach
Recipe adapted from chef Mark Ladner, from
Ingredients
2 bunches fresh young spinach
1½ tablespoons crushed red pepper flakes
¾ cup extra-virgin olive oil
Large pinch sea salt flakes
1 fresh medium finger chile (cayenne), chopped (may substitute 1 small Thai chile or other hot chile)
Zest of 1 lemon, chopped
½ cup lemon oil (such as Agrumato)
Directions
Remove roots from spinach. Soak the leaves, then rinse and dry them well. Place in large bowl and season with pepper flakes. Heat olive oil in a pot or pan until the surface starts to develop a shimmery sheen (but before it starts to smoke). Add salt and then pour hot oil over spinach. Stir vigorously with a fork, coating the spinach until partially wilted. Place bowl in freezer for about 45 minutes. Remove and stir in fresh chile, lemon zest and lemon oil. Adjust seasoning. Return to freezer for 15 minutes. Mix well and serve immediately on a cold platter.
