Wild Spinach and Lemon Salad Recipe
Lebanon
Salads A feast for the eyes and a surprise for the tongue.
Ingredients
- Spinach
- Lemon or lime
- Salt
- Sumak
- Black pepper
- Olive oil
Procedure
- Clean the spinach leaves and remove stems.
- Blanch leaves in boiling water for 2–3 minutes.
- Rinse in cold water.
- Wash lemon thoroughly.
- Slice lemon paper-thin with sharp knife.
- Arrange plate circularly: loosely place a small bunch of leaves, then a slice of lemon, and so on.
- Sprinkle with coarse ground black pepper, salt, and sumak.