Cookbook:Wild Spinach and Lemon Salad

Cookbook | Mediterranean | Israel / Palestine | Vegetables | Salads | Recipes

5 minutes to prepare, a feast for the eyes and a surprise for the tongue.

Table of contents
1 Ingredients
2 Procedure
3 Notes, tips, and variations
4 Warnings
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Ingredients

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Procedure

  1. Clean the spinach leaves and remove stems.
  2. Poach leaves in boiling water for 2-3 minutes.
  3. Rinse in cold water.
  4. Wash lemon thoroughly.
  5. Slice lemon paper thin with sharp knife.
  6. Arrange plate circularly: loosley place a small bunch of leaves, then a slice of lemon and so on.
  7. Sprinkle with coarse ground black pepper, salt and sumak.
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Notes, tips, and variations

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Warnings

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