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Chilled Sesame Spinach from the Divas of Dish

Written By Pam Brandon and Anne-Marie Denicole On February 16, 2015

Chilled Spinach

If you’re lucky, you’ve tasted the delicately delicious starter at your favorite sushi place that inspires this recipe. Cooked, chilled, then tossed with a perfectly balanced Asian vinaigrette, this spinach is at once, sweet, savory and salty. With a spicy sesame kick, it’s lo-cal bliss in a bowl, savored slowly with a lovely pair of chopsticks.

Serve this as a starter with steamed sea bass, brown rice and hot sake. Make extra marinade for dipping. Open Sesame!


Chilled Sesame Spinach
Serves 4

2 pounds fresh spinach, trimmed and washed
Coarse salt, to taste
1 1/2 tablespoons toasted sesame oil
11/2 tablespoons soy sauce
11/2 tablespoons brown rice vinegar
1 tablespoon agave nectar
Sriracha, to taste
3 tablespoons sesame seeds, toasted

Boil spinach in a large pot of salted water for 30 seconds; drain and rinse in cold water to stop the cooking process. Drain again, squeezing out excess moisture. Transfer to a cutting board and roughly chop.

In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, agave and Sriracha.
Toss spinach in marinade. Add sesame seeds. Chill for at least 1 hour before serving.

Diva Confession: There are lots of soy sauces to choose from these days, so opt for a brand that is naturally brewed. Pre-toasted sesame seeds are a life saver for our time-crunched readers, just be sure to store them in the fridge, especially if you are buying a large quantity.

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