RECIPE :: spinach and coriander salad
When I made the red wine stuffed mushrooms (page 33) I had to do a salad that would be of strong flavour to match the strength of flavour from the mushrooms. This salad gets most of its flavours from the fresh coriander and cumin, with the fantastic texture of fresh spinach leaves drenched in cider vinegar and extra virgin olive oil.
Ingredients
Main body
a handful of fresh coriander leaves (roughly chopped),
5 red spring onions (finely sliced) and
150g / 5½oz of fresh spinach.
Dressing
1tsp of brown mustard seeds,
1tsp of cumin seeds,
2tbsp of cider vinegar and
3tbsp of olive oil.
Method
| 1) |
To make the dressing; dry fry and crush the mustard and cumin seeds. Combine the seeds with the other dressing ingredients until emulsified. |
| 2) |
To finish; mix everything together and serve immediately. |
|
