The Most Important Point by Edward Espe Brown

Author:Edward Espe Brown
Language: eng
Format: epub
Publisher: Sounds True

SPINACH SALAD26

(serves 4 to 6 people)

1bunch of spinach

½cup almonds

½teaspoon cumin seeds

½teaspoon coriander seeds

Juice of a lime (about ¼ cup)

¼teaspoon salt

2tablespoons honey

1good eating apple such as Fuji or Gala

1–2cloves of garlic, minced

¼cup olive oil

Cut off the base of the spinach and the tough stems from the leaves. Wash the leaves thoroughly and spin them dry. Cut the largest leaves into halves or thirds.

Roast the almonds for 5 to 7 minutes in a 350° oven or pan-roast them on top of the stove until crunchy when chopped. Sliver the almonds with a sharp knife, or you can try to do this with a Cuisinart on the pulse setting so that they are not turned to powder.

To make the dressing, start by grinding the cumin and coriander seeds in an electric grinder. Combine them with the lime juice, minced garlic, salt, and honey.

Cut the apple into quarters and cut away the core. Slice the quarters into thin lengthwise pieces and toss them with the dressing.

Put the spinach into a bowl. Heat the olive oil in a small pan until it is nearly smoking. Pour over the spinach with one hand while using tongs to toss the spinach with the other. If the spinach is not sufficiently wilted to your taste, press clumps of it into the hot pan with the tongs.

Toss the spinach with the apples.

Check the seasoning.

Serve on a platter or plates and garnish with the almonds.

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