LA FOI GRASSE



Untitled

No foie gras in sight.



About food.
And some things completely unrelated.



bloglovin








Theme by spaceperson Powered by Tumblr

klammer
Tagged
side dish


The Book of Jewish Food. Part 2.

En syrisk sallad på spenat, valnötter och granatäpple. Förstås täckt av ett berg örter. 

Salladen är riktigt god både om man väljer att snabbkoka spenaten eller att använda bladen som de är. 

Del ett i serien om “The Book of Jewish Food” hittar du här.

SYRIAN SPINACH & WALNUT SALAD

500g spinach
1tbsp vinegar or lemon juice
2tbsp olive oil
1 garlic clove, crushed

2 scallions, finely slices
coriander
flat-leaf parsley
the seeds of 1/2 pomegranate
walnuts, roughly chopped

  1. Wash the spinach. Boil it quickly in salted water if you want to cook it. Drain and squeeze. The salad can also be made with fresh, uncooked spinach leaves.
  2. Prepare the dressing: Mix the vinegar, olive oil and garlic. Set to the side.
  3. Top the spinach with the sliced scallion, coriander and parsley. Add the sauce, mix.
  4. Finally garnish with the pomegranate seeds, the walnuts and some fresh herbs.  

Part 1 on “The Book of Jewish Food” can be found here

09:34 pm, by onygogo3 notes Comments