Spinach salad with horseradish dressing

Horseradish has been grown in Eastern European and Baltic states for over 2000 years, and the cuisine has embraced its sharp spiciness. It is used liberally in all types of dishes, from simple salad dressings to braised and barbequed meats.

This is a simple salad but one that depends on the freshest seasonal ingredients. The green, earthy spinach is complimented by the tart apples and nutty walnuts. The sharp dressing brings the salad alive. Although this is traditionally a salad dressing, I have also used it as a cruditè dip or in a sandwich, especially with smoked ham or roast beef.

This is a wonderful cookbook about a Danish chef who introduces us to the country's old and modern dishes. Filled with beautiful photographs and recipes, it is a lovely addition to my library.

For more recipes from this beautiful cookbook, click here.

Ingredients:

For the salad:

1 large bunch baby spinach

1/2 cup walnuts, lightly toasted

2 green tart apples, sliced

For the dressing:

1/2 cup Greek yoghurt

2-3 tablespoons horseradish, or to taste

1 teaspoon castor or regular sugar

Juice of 1/2 lime

Salt, to taste

1/2 teaspoon white pepper

Mix all the ingredients for the dressing. Taste the horseradish; it should be sharp. Set aside in the fridge.

To serve, layer the spinach at the bottom of a bowl. Top with the apples and the walnuts. Drizzle some of the dressing over the salad, and serve the extra dressing on the side at the table. Serve immediately.