Hot And Sour Spinach Salad

• 2 lemons, thinly sliced
• 2 cups water
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 cloves garlic, roasted, peeled and chopped
• 1/4 pound pancetta, cut into small dice
• 4 cups steamed spinach
• 1 teaspoon fresh ground pepper

1. Combine the sliced lemons, water, sugar and salt in a saucepan.
2. Simmer until the lemons are tender, about 20 minutes.
3. Put the lemons, their liquid and garlic in a blender or food processor.
4. Puree until smooth.
5. Transfer to a large glass or ceramic bowl.
6. Set aside.
7. Render the pancetta in a cast-iron skillet over medium heat until golden brown.
8. Using a slotted spoon, take the pancetta out of the pan and drain on paper towels.
9. Pour out all but 1 tablespoon of the fat.
10. Add the spinach to the skillet.
11. Saute over high heat until the spinach is warmed, about 5 minutes.
12. Add the spinach to the lemon sauce and toss.
13. Season with pepper.

lemons, water, sugar, salt, garlic, pancetta, steamed spinach, fresh ground pepper

Taken from cooking.nytimes.com/recipes/8619 (may not work)