Insalata con spinaci e pecorino

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Ingredienti:

  • succo fresco di limone

  • 2 cucchiai di olio di oliva extravergine

  • 120 g di pecorino romano

  • sale q.b.

  • 200 g spinaci

  • 1 arancia

  • erba cipollina


Preparazione:

Lavate con cura 200 g di spinaci teneri e asciugateli delicatamente per non sciupare le foglie. Tagliate 120 g di pecorino romano a scagliette, sbucciate un'arancia al vivo e dividetela in spicchi, eliminando anche la pellicina amarognola che li ricopre.

Suddividete gli spinaci nei piatti individuali, cospargeteli con le scaglie di pecorino e completate con gli spicchi di arancia preparati.

Lavate un mazzetto di erba cipollina e tagliuzzatela fine con le forbici.

Preparate la salsa per condire: sciogliete una presa di sale in una ciotola con il succo di mezzo limone, aggiungete 2 cucchiai di olio extravergine d'oliva e sbattete energicamente gli ingredienti con una forchetta in modo da ottenere una salsina ben emulsionata. Aggiungete l'erba cipollina, versate il condimento sull'insalata, mescolate e servite subito, per evitare che il limone "cuocia" le foglioline di spinaci.

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