One weekend four summers ago, my then-boyfriend and I drove from Philly to a little town in the New York Berkshires, to spend some time with his mom and her boyfriend of 15+ years. They had a gorgeous, mid-century modern house, with a vibrantly green yard, that gently slopped down for several hundred yards, until it met a stream. Sunday afternoon, after a slightly tense, but mostly fun weekend, Susan served us one last meal before we hit the road. She pulled out some cold, poached salmon, a spinach salad with a special, broiled lemon dressing and a blueberry and mango fruit salad. It was all delicious, but the thing that really stuck with me was that spinach salad. I must have gushed over it, because a few days later, the recipe appeared in my mailbox.
It was printed in the New York Times Dining and Wine section sometime in 2002 or the first half of 2003 (there's no date on the clipping she sent me) and is adapted from Lemon Zest, a cookbook by Lori Longbotham. The recipe is after the jump...
photo by Marisa McClellan
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