Spinach Crowns With Sesame Dressing
- Reviews 1
Ready In: 12 mins
Serves: 2
Ingredients
- 8 large spinach, crowns (save and use leaves for another recipe) or 16 small spinach crowns from whole bunched spinach (save and use leaves for another recipe)
- 4 tablespoons tahini
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sake (substitutes -- vermouth, dry white wine, gin, etc.)
Directions
- Important: *Be sure to rinse the spinach crowns well* to remove all traces of sand/grit/dirt.
- Combine the tahini, soy sauce, rice vinegar, and sake in a small bowl and whisk until smooth. Set aside.
- Have a strainer and a bowl of ice water handy.
- Bring a medium-sized pot of salted water to a simmer and add crowns. Blanch the crowns for a minute or two. They should be bright green and cooked, but still crisp.
- Remove them from the heat, strain, and immediately plunge into the ice water to stop the cooking. Drain very well again.
- Place spinach crowns in a bowl and drizzle with the sauce (there may be some leftover.).
- Serve at room temperature.
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