The salad's flavors tilt toward the Middle East, with a nutty, slightly spicy dressing and pita chips in lieu of croutons. Prep the components in advance so the salad can be thrown together at the last minute, as it wilts quickly.
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons tahini (sesame paste)*
1 teaspoon Aleppo pepper* or 1/8 tsp. cayenne
About 1 tsp. kosher salt
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon honey
6 cups packed spinach leaves (from about 10 oz. bunch spinach, rinsed well and stems trimmed)
2 cups loosely packed wide carrot ribbons (from 1 to 2 large carrots, peeled, then shaved with a vegetable peeler)
3/4 cup radishes, cut into small wedges
2 tablespoons toasted sesame seeds
1 1/2 cups coarsely crushed pita chips
How to Make It
In a large bowl, whisk together oil, lemon juice, tahini, Aleppo pepper, 1 tsp. salt, the thyme, and honey until smooth. Add spinach, carrots, radishes, sesame seeds, and pita chips and toss to dress evenly. Season with salt to taste and serve immediately.
*Find tahini in grocery stores alongside peanut butter or with kosher foods. Find ground Aleppo pepper, a gently spicy chile, at worldspice.com.