Wild Spinach and Lemon Salad
Wild spinach and lemon salad pairs soft blanched greens with raw lemon slices cut so thin that the peel becomes part of the bite. The sharp citrus plays against the mild, tender leaves, and sumak adds a dry, tart note of its own. The whole plate takes about 15 minutes, and the alternating circle of green and yellow looks striking on the table with almost no effort.
Instructions
Wash the spinach leaves well and pull off the stems.
Bring a pot of water to a boil and blanch the leaves for 2 to 3 minutes, until they are wilted and bright green.
Lift the leaves out and rinse them in cold water to stop the cooking. Drain them well.
Wash the lemon thoroughly, since the peel will be eaten. Use a sharp knife to cut it into paper-thin slices.
Arrange the salad on a plate in a circle. Set down a small loose bunch of spinach, then a lemon slice, and keep alternating until the circle is complete.
Sprinkle coarsely ground black pepper, salt and sumak over the top. Finish with olive oil.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
