Spinach Cake With Herb Salad By CHRISTINE MUHLKE 2 bunches spinach, about 2 pounds (can also use chard, mustard or turnip greens or nettles) 2 medium leeks 2 tablespoons unsalted butter 2 teaspoons salt Freshly ground pepper Whole nutmeg 2 cups whole milk 6 large eggs Pinch of cayenne A little Parmesan Herb salad (See recipe here). 1. Cut the spinach into 1-inch-wide ribbons, discarding any tough stems. Swish the greens in a large basin of cold water, then lift them out into a colander.Repeat the process twice more, with fresh water each time. 2. Trim the leeks and peel off the tough outer layer. Cut into small dice. Fill a bowl with warm tap water and add the leeks. Agitate them with your hand. Let the dirt and sand settle in the bowl, then scoop the leeks from the water. Repeat twice more. 3. Melt the butter in a deep, heavy-bottomed pan over medium heat. Add the leeks, season with salt and pepper, and sauté, stirring occasionally, until they are tender but still green, about 5 minutes. 4. Turn up the heat and grate a little nutmeg over the leeks. Now add the drained spinach in layers, sprinkling each layer with a little salt. Cover tightly and let the spinach steam rapidly over the leeks, removing the lid to stir once or twice. When the spinach is just barely wilted, 2 minutes or less, turn out the contents of the pot onto a platter and let cool. Be sure to save any cooking juices. 5. Preheat the oven to 400 degrees. When the spinach-leek mixture is cool, taste for seasoning and adjust - it should be highly seasoned. In a blender or food processor, purée the cooked vegetables with the milk and eggs in batches, adding a little more salt, pepper and a pinch of cayenne. Add any remaining cooking juices to one of the batches and whiz again. 6. Pour the soupy green batter into a buttered baking dish or a 9- or 10-inch deep-dish pie pan. Grate a scant 2 tablespoons Parmesan over the top and bake, uncovered, for 45 minutes, or until a knife inserted in the center comes out clean. Cool to room temperature, cut into wedges and serve with herb salad. Serves 6. ---------------------------------------------- Herb Salad By CHRISTINE MUHLKE 8 handfuls baby arugula and baby lettuce leaves, about 3/4 pound 4 Belgian endive (optional) 2 cups mixed herbs such as chervil, parsley, basil, mint, tarragon and celery leaves from the center of the bunch 1 shallot, finely diced Juice of 1/2 lemon Salt and pepper, to taste 1/4 cup olive oil. 1. Wash and gently dry the lettuce and arugula. Trim the endive, if using; discard the outer leaves, and slice crosswise about 1-inch thick. 2. Wash and pull the herb leaves from their stems, tearing larger leaves into rough ribbons. 3. For the vinaigrette: macerate the shallot with the lemon juice and a little salt. Then whisk in the oil. Add a little freshly ground pepper. 4. Place the arugula, lettuce and herbs in a low, wide bowl. Sprinkle very lightly with salt and toss gently. Reserving some of the dressing, spoon two-thirds of it over the salad, then toss again to coat very lightly. Serve with a wedge of spinach cake on top, drizzled with a spoonful of vinaigrette. Serves 6.