Paul Greening’s Spinach Salad with Sesame Dressing

Spinach and Seasame Salad

Paul Greening’s salty spinach salad makes a deliciously flavoursome bite.

• 1kg spinach
• 280 grams Sesame or tahini paste
• 100ml dark Japanese soy sauce
• 100ml Mirren
• 100 grams sugar
• 150ml dashi stock
• Toasted sesame seeds

1 Blanch the spinach for 30 seconds in boiling water and submerse in iced water to cool.
2 Hand squeeze until dry and place on kitchen towel to absorb any excess water.
3 Mix the dark Japanese soy sauce, Mirren and sugar with the sesame or tahini paste, the mixture should be a fairly thick consistency.
4 Add the dashi stock and toasted sesame seeds to the dressing and pour the sauce in a deep bowl.
5 Arrange the spinach on top and sprinkle with sesame seeds.

Recipe courtesy of Paul Greening, Head Chef of aqua kyoto

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