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Spinach Salad with Hard-Boiled Egg, Cumin, and Garlic

Cookbook

Against the Grain

Published by William Morrow

This image courtesy of Joseph DeLeo

Raw spinach salads are one my personal favorites. I always recommend organic spinach because spinach happens to be one of the vegetables that pesticides cling to easily. Even repeated washing won’t dispel them.

6 servings

CostInexpensive

Easy

Total Timeunder 1 hour

OccasionBuffet, Casual Dinner Party

Recipe Courseappetizer, side dish

Dietary Considerationgluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegetarian

Mealdinner, lunch

Taste and Texturesalty, spiced, tangy

Type of Dishfirst course salad, salad

Ingredients

  • 2 ripe tomatoes, peeled, seeded, and cut into ¼-inch cubes
  • ½ teaspoon ground cumin
  • 1 small garlic clove, minced
  • Pinch of cayenne pepper
  • ½ teaspoon sweet Hungarian paprika
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • ½ pound spinach or escarole, coarsely chopped
  • Salt and freshly ground black pepper
  • 3 hard-boiled eggs, quartered
  • 12 salt-cured Moroccan or Thassos olives

Instructions

  1. Combine the tomatoes; cumin, garlic, cayenne, paprika, half the olive oil, and the vinegar in a small bowl and allow to marinate for 30 minutes.

  2. In a salad bowl, toss the greens with the remaining olive oil and salt and pepper to taste. Season the tomato mixture lightly with salt and pepper. Toss with the greens.

  3. Place the eggs and olives decoratively over the top of the salad and serve.

  4. .


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