Spinach

Thanks to its various uses in the kitchen, spinach is an ideal base for salads, cocktails and warm dishes. Combining it with pasta or puff pastry is one of the most popular recipes.

Young spinach leaves were thoroughly washed and gently air-dried just before packaging. Perfect for conjuring up a unique dish from them.

What do we compose spinach leaves with?

• As an interesting dressing for spinach, we recommend preparing a sweet balsamic dressing. Balsamic vinegar, with its dark colour and tart, sour taste, will go great with refreshing and meaty spinach. It should only be slightly broken up, e.g. with sugar, maple syrup or honey, so that the vinegar itself does not dominate the entire composition.
• Red meats - in any form - will be a great addition. These can be raw slices of lightly seasoned beef tenderloin or pulled meat from broth. This group of meats is full of clean, meaty flavour. The slight metallicity of spinach with sweet and tart dressing and red meat will work perfectly together.
• Onion vegetables are distinguished by a wide range of flavours, from the light, herbal freshness of chives and the delicate aromaticity of shallots to the classic onion that causes tears. They will give our salad the right sharpness and will combine perfectly with the flavours of beef and spinach.
• Roasted root vegetables will perfectly combine and balance our entire composition. Beetroot, carrots, celery, parsley, parsnip are delicious on their own, and even more delicious when roasted.