Cooked Spinach Salad with Soy and Sesame |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 pounds spinach, well rinsed, thick stems removed |
1 clove garlic, very finely chopped |
5 scallions, green parts only, trimmed and finely chopped |
2 tablespoons balsamic vinegar |
2 tablespoons good-quality soy sauce, such as kikkoman |
1 tablespoon asian sesame oil |
squeeze of fresh lemon juice |
coarse (kosher) salt, to taste |
2 tablespoons sesame seeds, toasted (see note) |
Directions:
1. Wilt, drain, and squeeze dry the spinach. Chop the spinach into large, uneven pieces.
2. Place the garlic, scallions, vinegar, soy sauce, and oil in a large bowl and whisk thoroughly to combne. Add the spinach and toss to evenly coat the leaves. Season with a good squeeze of lemon juice and salt and pepper; taste and adjust the seasoning.
3. To serve, divide the salad among four bowls and sprinkle each with a portion of toasted sesame seeds.
4. Note: To toast the sesame seeds, preheat the oven to 350 degrees F. Scatter the seeds on a baking shseet and bake until lightly browned, 3 to 4 minutes.
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