Sautéed herb salad with chilli and preserved lemon from Modern Moroccan: Ancient Traditions, Contemporary Cooking (page 117) by Ghillie Basan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mcvl on July 19, 2012

    Ah, CSA time. This recipe is one of my best ways of handling CSA greens. I made it today hewing fairly closely to the original; the only change was using romaine instead of spinach. But as the summer goes on, I'll use the recipe again and again every time the greens threaten to take over the whole house. We never tire of it. It serves as a good side with anything from the Maghreb or the Middle East.

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