Spinach with Sesame Dressing
|Fresh spinach||1 Pound, rinsed and trimmed|
|Sesame seeds||3 Tablespoon|
|Superfine granulated sugar||1 1⁄2 Tablespoon|
|Reduced sodium soy sauce||2 Tablespoon|
|Vegetable oil||1 Teaspoon|
1) In a large pot of boiling, salted water,dip the spinach and cook briefly for a minute or till the leaves shrink and turn bright green.
2) Drain soon after and cool in a colander under cold running water.
3) Squeeze the liquid out of the spinach, a handful at a time.
4) Now cut dry handfuls of spinach into 1/2-inch slices and place in a bowl. Put aside.
5) In a small, heavy skillet, roast sesame seeds over moderate heat ,shaking the pan often so tha the seeds do not burn.
6) Transfer the sesame seeds to a mini-food processor and blend until they become pasty. (Traditionally, this is done in a Japanese mortar called a suribachi, but an inexpensive Mexican molcajete made from black basalt will do, as will a mini-food processor, small electric chopper or hand-held nut grinder.)
7) Into a small bowl,put ground sesame seeds.
8) Now add sugar, soy sauce and oil also and mix well.
9) Pour sesame seed mixture over spinach and toss gently to mix.
10) The salad can be refrigerated, covered with lid for up to two hours.
11) Return to room temperature,then serve.