Ingredients
1 1/2 tsp. toasted cumin seeds
1/4 C fresh lemon juice
1 tsp. finely grated fresh lemon zest
2 garlic cloves, minced
Salt
1/2 tsp. paprika
1/2 tsp. ground coriander
1/2 C EVO
1 1/4 lbs. firm white mushrooms - stems trimmed, caps quartered
Freshly ground pepper
2 lbs. spinach, large stems discarded, leaves torn into large pieces
8 small scallions, white and tender green parts, thinly sliced
1/3 C chopped cilantro
Preparation
In a mortar, crush the cumin seeds to a powder. In a small bowl, combine the lemon juice, lemon zest and garlic with 1 tsp. salt. Whisk in the cumin, paprika and coriander, then whisk in the EVO.
In a medium bowl, toss the mushrooms with 1/2 C of the dressing and season with salt and pepper. In a large bowl, toss the spinach with the scallions, cilantro and the remaining dressing. Add the mushrooms and toss well. Season with salt and pepper.
