Return to article tomato and watermelon skewers tichi's gazpacho

This is a very quick dish to cook—so quick that you have to be careful not to burn anything. Be prepared beforehand, and be ready to serve it immediately. To make the spinach extra-special, prepare a quick pine nut praliné to serve with it: Toast additional pine nuts in a separate pan, then purée them with a little olive oil to make a very fine paste, like a smooth peanut butter. Drizzle the praliné over the plate and then top it with the spinach mixture.

Serves 4

Heat the olive oil in a large pot over a high flame. When the oil is very hot, add the apple cubes and cook until they are a little browned, less than 1 minute. Add the pine nuts and cook until they are browned, about 20 seconds. Keep the pot moving so the nuts don't burn. Add the raisins and the ½ teaspoon salt, and stir together.

Add the spinach, mix, and sauté very fast until it starts to wilt. Then remove the pot from the heat; the spinach will continue to wilt off the heat. Add salt to taste and serve immediately.