Side Pannel
Spinach Salad with Moroccan Lemon
Spinach Salad with Moroccan Lemon
- Recipe Submitted by ADMIN on 09/26/2007
Category: Moroccan, Vegetables
Ingredients List
- 2 lb Spinach
- 1 1/2 c Finely chopped parsley
- 1 c Coarsely chopped cilantro
- 1 c Chopped celery leaves
- 3 Garlic cloves,minced/pressed
- 1/2 ts Paprika
- 1/4 ts Chili powder
- 1 tb Olive oil
- 2 Moroccan lemon quarters*
- 2 tb 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 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.
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.
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