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Spinach Salad w Argan Oil

Spinach Salad with Argan Oil


4 1/2 lbs Fresh Leaf Spinach
7 Tbs Argan Oil
1 bunch Parsley, chopped
1 bunch Cilantro, chopped
1 clove Garlic, crushed
1 pinch Saffron threads
1 pinch ground Cumin
1 pinch Paprika
1 Preserved Lemon, cubed
9 oz fresh tomatoes
7 oz Beldi olives
salt & pepper to taste

Wash the spinach and chop coarsely. Steam for about 10 minutes and allow to cool. Press the spinach with your hands to remove as much moisture as possible.

Place the argan oil, chopped parsley & cilantro, crushed garlic, salt, pepper, saffron, cumin, paprika, and small cubes of preserved lemon in a small pot. Allow to simmer on the stove, stirring.

Pour boiling water over the tomatoes. Skin and cut them in half.. Remove the seeds. Next chop them into small pieces. Chop the olives.

When the Argan Oil sauce is well simmered, add the chopped tomatoes. Allow to simmer around five minutes, stirring. Add the chopped spinach. Bring to boil on high heat, stirring. Remove from heat. Finally add the chopped olives. Serve cold.

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