Pkhali (Spinach and Walnut Salad)

Spinach and Walnut Salad (Pkhali)

Spinach and Walnut Salad (Pkhali)

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

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

Pkhali (Spinach and Walnut Salad)
Almost any vegetable can be substituted for spinach in this vegetarian appetizer. In Georgia, roasted beet and green bean versions are common.
Yield: serves 4-6

Ingredients

  • Kosher salt and freshly ground black pepper, to taste
  • 1 12 lb. baby spinach
  • 1 12 cups toasted walnuts
  • 12 cup roughly chopped cilantro
  • 12 cup roughly chopped parsley
  • 1 tsp. hot paprika
  • 12 tsp. ground turmeric
  • 12 tsp. ground fenugreek
  • 3 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • 2 cloves garlic, roughly chopped
  • 1 small yellow onion, roughly chopped
  • Pomegranate seeds, for garnish

Instructions

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