Chopped Spinach Salad with Horseradish
Another favorite from the Highland Park Cafeteria. This makes a nice composed salad for a ladies’ bridge club lunch, I suppose, but the horseradish packs a wallop that interests more manly types. Serves 4.
Ingredients:
1 lb spinach, very thoroughly washed and completely dry
2 T mayonnaise (approximately)
1 t lemon juice
4 T grated horseradish
2 hard boiled eggs
Lettuce leaves for serving
Method: Chop the spinach extremely fine. Add lemon juice then just enough mayonnaise to allow the spinach to be molded into a genteel mound for presentation (see picture); divide into 4 serving portions and place a spinach mound on top of a lettuce leaf, using a large spoon for shaping. Duplicate the shape of the spinach with a 1 T mound of horseradish on the side. Grate or finely chop hard boiled eggs and distribute evenly on top of the salads.
wow, i have to try this!
Excellent, Emily, check back and tell us how you like it!
Thank you for posting! I’ve been looking for this recipe! Had it with my lunch at HPC today. So yummy….
Lucky you!
I thought the grated egg was mixed in with the spinach.
No, I don’t think that would work. It would make the spinach too mushy. Actually though it’s been a few years, I think this photo is of the HPC salad as served rather than the one I made myself.