This is a far cry from a classic spinach salad. Its tangy lemon dressing, with a slight hint of exotic spice, is light and very refreshing.
Terrific Green Salads
1 1/2 teaspoons cumin seeds, lightly toasted
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon zest
2 garlic cloves, minced
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/2 cup olive oil
1 1/4 pounds firm white mushrooms—stems trimmed, caps quartered
Freshly ground pepper
2 pounds spinach, large stems discarded, leaves torn into large pieces
8 small scallions, white and tender green parts, thinly sliced
1/3 cup chopped cilantro
How to Make It
In a spice grinder or mortar, crush the cumin seeds to a powder. In a small bowl, combine the lemon juice, lemon zest and garlic with 1 teaspoon salt. Whisk in the cumin, paprika and coriander, then whisk in the olive oil.
In a medium bowl, toss the mushrooms with 1/2 cup of the dressing and season with salt and pepper. In a large bowl, toss the spinach with the scallions, cilantro and the remaining dressing. Add the mushrooms and toss well. Season with salt and pepper and serve.
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