Moorish spinach and almond salad

Moorish spinach and almond salad

By
From
Arabesque
Photographer
William Meppem

Versions of this cooked spinach salad are popular throughout Portugal and Spain. The sweet–sour dressing and fruit-and-nut combination reveal its Moorish origins.

Ingredients

Quantity Ingredient
2 bunches spinach, picked over and well rinsed
4 shallots, finely sliced
2 teaspoons currants
60ml sherry
1/4 teaspoon allspice
1/4 teaspoon cinnamon
30ml sherry vinegar
50ml extra-virgin olive oil
salt and pepper
60g flaked almonds, fried in olive oil until golden brown and crisp

Method

  1. Blanch small batches of the spinach in plenty of boiling, salted water for 10 seconds. Refresh in cold water and then squeeze out as much moisture as possible.
  2. Soak the currants in the sherry. Mix the shallots with the sherried currants in a large mixing bowl.
  3. Gently pull the clumps of spinach leaves apart and place in the bowl with the spices, vinegar and oil. Generously season with salt and pepper and sprinkle the fried almonds over the top.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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