Spinach Chop

Page 116

Cuisine: North American | Course Type: Salads

(2 reviews)

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Recipe Reviews

I like hard-boiled eggs, the nuts gave this a good crunch, and the lemon zest offered some good acid balance. The cooking instructions for the spinach worked - even spinning out the excess water. But somehow the end product seemed not cohesive. It was fine, we ate it for dinner on bagels, but not fantastic. Possibly I didn't add enough harissa?

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This recipe is very flavorful. I used one 12 oz bag of baby spinach instead of a full pound, and that worked well. I will note that this dish looks very pretty when it is first made, but it doesn't look so great after a day or so. Heidi suggests keeping this on hand for snacks, and while the flavors hold up, it definitely doesn't look very appetizing after the first day.

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