Spinach Salad with Lemon and Parmesan
1 tbsp plus 1 tsp fresh lemon juice
3 tbsp olive oil
1 clove garlic
1/2 lb fresh spinach
2-3 oz piece Parmesan cheese
salt and freshly ground black pepper
Put lemon juice in a small bowl. Slowly add olive oil, whisking constantly, until mixture is emulsified. Set aside.
Cut garlic in half and rub the inside of a large bowl with the cut side. Reserve the remaining half for another use. Add spinach to bowl. Drizzle with vinaigrette and toss to coat. Season with salt and pepper.
Divide salad evenly among 4 plates. Using a vegetable peeler, shave cheese in thin, wide pieces over each salad.
Serves 4.