Spinach salad with moroccan lemon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Spinach |
| 1½ | cup | Finely chopped parsley |
| 1 | cup | Coarsely chopped cilantro |
| 1 | cup | Chopped celery leaves |
| 3 | Garlic cloves,minced/pressed | |
| ½ | teaspoon | Paprika |
| ¼ | teaspoon | Chili powder |
| 1 | tablespoon | Olive oil |
| 2 | Moroccan lemon quarters* | |
| 2 | tablespoons | Lemon juice |
| 6 | Cherry tomatoes,stemmed,half | |
Directions
* - 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.