Spinach salad with moroccan lemon

Yield: 4 servings

Measure Ingredient
2 pounds Spinach
1½ cup Finely chopped parsley
1 cup Coarsely chopped cilantro
1 cup Chopped celery leaves
3 \N Garlic cloves,minced/pressed
½ teaspoon Paprika
¼ teaspoon Chili powder
1 tablespoon Olive oil
2 \N Moroccan lemon quarters*
2 tablespoons Lemon juice
6 \N Cherry tomatoes,stemmed,half

* - finely chopped

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 ¼ 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.

Similar recipes