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Pkhali (Spinach and Walnut Salad)

by Landon Nordeman
appetizervegetarianmake-ahead
Yield: serves 4-6
Source: http://www.saveur.com/article/Recipes/Pkhali-Spinach-and-Walnut-Salad/

Ingredients

You have 3 of 12
produce
  • ✓1 smallyellow onion(roughly chopped)
  • ✓2 clovesgarlic(roughly chopped)
  • ○1 1/2 lbbaby spinach
  • ○pomegranate seeds(for garnish)
  • ○1/2 cupcilantro(roughly chopped)
  • ○1/2 cupparsley(roughly chopped)
protein
  • ○1 1/2 cupstoasted walnuts
pantry staple
  • ○kosher salt
  • ✓black pepper(freshly ground)
  • ○1 tsphot paprika
  • ○1/2 tspground turmeric
  • ○1/2 tspground fenugreek
  • ✓3 tbspolive oil
  • ✓2 tbspred wine vinegar

Instructions

  1. Bring a large pot of salted water to a boil. Add spinach; cook until wilted, about 1 minute.
  2. Using a slotted spoon, transfer spinach to a bowl of ice water; drain and squeeze out as much water as possible.
  3. Transfer to a food processor; purée until almost smooth, 1-2 minutes, and transfer to a bowl.
  4. Add walnuts, cilantro, parsley, paprika, turmeric, fenugreek, oil, vinegar, garlic, onions, salt, and pepper to the food processor; purée until very smooth.
  5. Mix walnut purée and spinach together; transfer to a serving platter and garnish with pomegranate seeds.

My notes

Almost any vegetable can be substituted for spinach in this vegetarian appetizer. In Georgia, roasted beet and green bean versions are common.