Spinach Salad With Moroccan Lemon Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Spinach,
1 1/2 cup: Finely chopped parsley,
1 cup: Coarsely chopped cilantro,
1 cup: Chopped celery leaves,
3: Garlic cloves, minced/pressed
1/2 tsp: Paprika,
1/4 tsp: Chili powder,
1 tbsp: Olive oil,
2: Moroccan lemon quarters*,
2 tbsp: Lemon juice,
6: Cherry tomatoes, stemmed,half
Directions:
* - finely chopped
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Trim off spinach roots and remove bruised and yellowed leaves;
discard. Rinse spinach well, drain, and coarsely chop.
In a 5-6 quart pan, combine spinach, parsley, cilantro, and celery
leaves. Stir over high heat just until greens are wilted, 3-5
minutes. Pour vegetables into a colander set over a bowl. Press
spinach mixture to remove liquid; place vegetables in a serving bowl.
(If made ahead, cover and chill up to a day.)
Return drained spinach liquid to pan; add garlic, paprika, and chili
powder. Boil, uncovered, over high heat until reduced to about 1/4
cup, 3-5 minutes. Add oil, preserved lemon, and lemon juice. (If made
ahead, cover and chill up to a day.)
Top greens with tomatoes and pour dressing over the vegetables.
Source from luhu.jp
=======================================================
==================
Trim off spinach roots and remove bruised and yellowed leaves;
discard. Rinse spinach well, drain, and coarsely chop.
In a 5-6 quart pan, combine spinach, parsley, cilantro, and celery
leaves. Stir over high heat just until greens are wilted, 3-5
minutes. Pour vegetables into a colander set over a bowl. Press
spinach mixture to remove liquid; place vegetables in a serving bowl.
(If made ahead, cover and chill up to a day.)
Return drained spinach liquid to pan; add garlic, paprika, and chili
powder. Boil, uncovered, over high heat until reduced to about 1/4
cup, 3-5 minutes. Add oil, preserved lemon, and lemon juice. (If made
ahead, cover and chill up to a day.)
Top greens with tomatoes and pour dressing over the vegetables.
Source from luhu.jp