Chilled Sesame Spinach
www.marthastewart.com
Ingredients
Coarse salt
2 pounds spinach stems trimmed, washed
1 1/2 tablespoons toasted sesame oil
1 1/2 tablespoons naturally brewed soy sauce
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons mirin (rice wine)
3 tablespoons sesame seeds, toasted
Directions
Prepare an ice-water bath; set aside. Bring a large pot of water to a boil; season with salt. Add spinach, and cook just until wilted, about 30 seconds. Drain immediately in a colander, and plunge into prepared ice bath. Let spinach cool completely, about 30 seconds; drain again. Using your hands, squeeze excess water out of spinach, and transfer to a work surface. Coarsely chop spinach, and place in a medium bowl; set aside.
In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and mirin. Add dressing and sesame seeds to the spinach; mix to combine. Spinach may be refrigerated for up to 2 days.
Serves 4
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