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Sesame Spinach Salad

James Carrier
Yield Makes 6 servings


  • 1 1/2 pounds spinach, stemmed and rinsed well
  • 1/4 cup sake or dry white wine
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons Asian sesame oil
  • 2 tablespoons toasted sesame seeds

Nutrition Information

  • calories 62
  • caloriesfromfat 45 %
  • protein 3.1 g
  • fat 3.1 g
  • satfat 0.4 g
  • carbohydrate 5.5 g
  • fiber 2.6 g
  • sodium 409 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add half the spinach and cook until wilted, 1 to 2 minutes. Remove spinach from water with a strainer and place in a large bowl of ice water until cool; lift out and drain. Repeat process to cook and cool remaining spinach.

  2. In a large bowl, mix sake, soy sauce, sugar, and sesame oil.

  3. Squeeze or roll spinach tightly in a kitchen towel to remove as much water as possible. Place in bowl and mix with dressing to coat. If making salad ahead, cover and chill up to 4 hours.

  4. Divide spinach into six cylindrical bundles and squeeze each tightly to compact the leaves. Arrange bundles on a serving plate or in individual small, shallow bowls. Spoon a little of the dressing left in the bowl over each bundle. Sprinkle each bundle with about 1 teaspoon sesame seeds.