Spinach Salad with Seven Day Preserved Lemon (Bekkoula)

Combine spinach, parsley, salon chervil, celery leaves and garlic in Dutch oven; cook over low heat, folding cooked portion from bottom to top, until limp, about 7 minutes. Remove and reserve garlic cloves. Transfer spinach mixture with slotted spoon to serving bowl, pressing excess liquid into Dutch oven.

Peel reserve garlic; mash close to a paste. Stir garlic, paprika, salt and chili powder into cooking liquid in Dutch oven. Heat to boiling; add oils. Cook, stirring constantly, over medium-high heat until liquid almost evaporates, 3 to 5 minutes; remove from heat. Stir in lemon juice. Pour dressing over spinach mixture. Refrigerate covered 4 hours or overnight.

Garnish with olives and the lemon peel.