Recipe: Catalan Spinach Salad with Raisins & Pine Nuts

I will never forget the first time I tasted this Catalan spinach salad. It was at a cute, simple beach bar in Castelldefels, near bustling Barcelona. You might think that in that heat you would only crave cold soups such as a refreshing ajo blanco or a classic gazpacho, but after one bite of this spinach salad, I was sold. Since then, this warm salad has been my secret weapon for every summer day – here in the Dutch climate too.

Catalan spinach salad

This recipe comes from chef Johan Björkman’s new cookbook Tapas de Verduras. Johan lives in Barcelona and takes you on a tour of the lesser-known but oh-so-delicious sides of Catalan cuisine. Forget the clichés about albóndigas and sardinas: here, vegetables take center stage – and how! With more than 90 vegetarian tapas, he turns every day into a summer celebration.

What exactly is espinacas con uvas pasas y piñones?

Johan puts it this way: “You’ll find this salad in all kinds of dishes – from empanadas to croquettes, on cocas (a type of Catalan pizza), or simply just like this, deliciously warm on your plate.” What makes this salad so special is its wonderful mix of flavors and textures: the soft, slightly bitter spinach, the sweetness of the raisins and the crunch of the pine nuts. It is the perfect balance in a typically simple ‘less is more’ dish. And the best part? It is ready in no time and perfect as a side dish for a summer barbecue, a light lunch or a snack with a glass of chilled white wine.

The recipe: simple, quick and irresistible

Preparation for 4 people

1. Heat the olive oil in a large pan and add the halved garlic. Let the garlic infuse for about 2 minutes so the oil fully absorbs its flavor. Note: the garlic does not need to brown or burn; this is purely about the aroma.

2. Add the raisins and pine nuts and fry them, stirring continuously. Let the pine nuts turn a beautiful golden brown, but be careful not to burn them.

3. Next, add the spinach and stir well until everything is thoroughly mixed and the spinach starts to wilt and soften.

4. Season the salad with salt and pepper and serve immediately, so you can fully enjoy its warmth and texture.

Tapas de Verduras: vegetables in the spotlight

With his cookbook, chef Johan Björkman proves that vegetables are anything but boring. Tapas de Verduras features more than 90 vegetarian tapas that show you how to serve vegetables with passion and flair. Whether you are an experienced home cook or simply looking for some fresh inspiration, this book is an asset to anyone who loves good food.

Title: Tapas de Verduras
Author: Johan Björkman
Price: €24,95
Publisher: Good Cook

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