Yet another salad born out of the use-whatever-you-have-available approach I like to follow as much as possible. And yet another example of a very simple but smart and elegant new idea with just 3 ingredients. For pairing ideas see note.
Use cold water to wash the baby spinach leaves, and drain well using a salad spinner. Alternatively allow to drain in a colander and pat dry with kitchen paper. Place leaves on a wide platter. While the spinach is washed and drained, place in a bowl:
Fennel, very thin stripes (best to use a mandolin for this)
and add some lemon juice and olive oil to coat it and briefly marinate it. Scatter the fennel on top of the spinach and finish with:
Cucumber, shaved using a peeler
Before you dress sprinkle some:
Sumac
The dressing is a simple lemon and honey vinaigrette, for which I use the following relative volumes:
Honey, 1 tbsp
Mustard, 1/2 tsp
Lemon juice, 1 tbsp
Extra virgin olive oil, 4 tbsp
Salt, to taste
NOTE: I love to pair it with fish, either fresh and simply cooked like this Baked Garfish, or cured, like this Salmon Gravlax, but also with these Quinoa Patties , or this Burnt Eggplant Curry