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Wilted herb salad with preserved lemons

Recipe from: 7/24/2002 12:00:00 AM
Ingredients 9
Servings 4


  • 1 bunch fresh mint, leaves only
  • 2 large bunches flat-leaf parsley, leaves only
  • 2 large bunches coriander
  • 100 g rocket
  • 100 g baby spinach
  • 60 ml olive oil
  • 1 clove garlic, chopped
  • 1/2 preserved lemon, finely chopped
  • salt and pepper


Roughly chop all green ingredients together.
Heat oil in a frying pan over medium heat.
Add garlic and gently fry for a few seconds until it begins to colour.
Immediately add the herbs and spinach and stir well.
Continue to cook until herbs wilt and then add the preserved lemon and taste for seasoning, keeping in mind that the lemon can be quite salty.
Remove from heat and dress with a little fresh lemon juice if you want - I prefer it without.

Read more on: shallow-fry


Pasta e Piselli

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