Baby spinach is a type of spinach that has flat, spade-shaped leaves that are soft and fragile. While mature bunched spinach requires blanching to soften its bitter flavor, baby spinach leaves and stems are so clean and mild in flavor that they can be eaten raw.
Baby spinach has a more mild, less metallic flavor than mature spinach. Spinach is complemented by vinaigrettes, fresh herbs, garlic, toasted bread, and beans. Baby spinach is more delicate than mature spinach and is most often eaten raw in salad preparations. Spinach is complemented by vinaigrettes, fresh herbs, garlic, toasted bread, and beans. Pair with fresh citrus and berries, nuts, strong cheeses, spring vegetables such as peas and asparagus, or toss with hot pasta or grains until barely wilted.
Keep baby spinach cool and dry until ready to use.
Baby Spinach Salad with Maple Balsamic Vinaigrette
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
- Combine the olive oil, balsamic vinegar, and maple syrup in a small bowl. Whisk until they are well combined.
- Drizzle the maple balsamic dressing over a plate of baby spinach, add some mozzarella cheese and crushed walnuts.