Cuisine, May 1979
30 minutes — 6 Servings | |||||||||||||||||||||||||||||||||||||||||
Ingredients
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InstructionsCombine spinach, parsley, salon chervil, celery leaves and garlic in Dutch oven; cook over low heat, folding cooked portion from bottom to top, until limp, about 7 minutes. Remove and reserve garlic cloves. Transfer spinach mixture with slotted spoon to serving bowl, pressing excess liquid into Dutch oven. Peel reserve garlic; mash close to a paste. Stir garlic, paprika, salt and chili powder into cooking liquid in Dutch oven. Heat to boiling; add oils. Cook, stirring constantly, over medium-high heat until liquid almost evaporates, 3 to 5 minutes; remove from heat. Stir in lemon juice. Pour dressing over spinach mixture. Refrigerate covered 4 hours or overnight. Garnish with olives and the lemon peel. |
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NotesPreparation time does not include refrigeration. Normally this salad is made with bekkoula, a green similar in taste and appearance to spinach. |