Title: Spinach Salad with Moroccan Lemon
Categories: Vegetable Mideast
Yield: 4 Servings
| 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 |
* - 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.