Sesame Garlic Spinach Salad Recipes

GARLIC-SESAME SPINACH

Steps:

• Cook 8 to 10 garlic cloves and a pinch of red pepper flakes in a skillet with vegetable oil until the garlic is golden. Add 10 cups baby spinach and cook until wilted; add a big splash of water and some salt. Top with toasted sesame seeds and drizzle with sesame oil.

KOREAN STYLE SESAME SPINACH SALAD (SIGEUMCHI NAMUL)

Steps:

• Remove the root ends from the Fresh Spinach (200 gram) with a knife or scissors and wash thoroughly under running water.
• Bring a pot of Water (800 milliliter) and half a teaspoon of the Salt (1/2 teaspoon) to a boil and cook the spinach for 2 minutes.
• Rinse the cooked spinach with ice-cold water and shake out through a sieve. This is called "shocking" and it prevents the spinach from overcooking.
• Gently squeeze out all the rest of the water with your hands, place in a large mixing bowl and set aside.
• Mix the Sesame Oil (1 tablespoon), Roasted Sesame Seeds (1 tablespoon), Salt (1/4 teaspoon), Light Soy Sauce (1/2 teaspoon), and Garlic (1 clove) in a small mixing bowl.
• Add the sauce mix into the cooked spinach, toss well.
• Ideally, cool the salad in the refrigerator for 10-15 minutes to let the flavours blend before serving, but this is not essential. Enjoy!

COOKED SPINACH SALAD WITH SOY AND SESAME

Steps:

• Wilt, drain, and squeeze dry the spinach. Chop the spinach into large, uneven pieces.
• Place the garlic, scallions, vinegar, soy sauce, and oil in a large bowl and whisk thoroughly to combne. Add the spinach and toss to evenly coat the leaves. Season with a good squeeze of lemon juice and salt and pepper; taste and adjust the seasoning.
• To serve, divide the salad among four bowls and sprinkle each with a portion of toasted sesame seeds.
• Note: To toast the sesame seeds, preheat the oven to 350 degrees F. Scatter the seeds on a baking shseet and bake until lightly browned, 3 to 4 minutes.

COLD SESAME SPINACH

Steps:

• Prepare an icewater bath. Bring 3 quarts of salted water to a boil. Add the spinach and blanch quickly, 15 to 20 seconds. Drain and plunge into the icewater bath. Drain the spinach well and chop coarsely. Place in a medium serving bowl. Whisk together the sesame oil, vinegar, soy sauce, chili paste, ginger and sugar. Pour the mixture over the spinach and mix to combine. Season with salt and pepper to taste and sprinkle with the toasted sesame seeds. Serve at room temperature or cold.

SESAME SPINACH

Steps:

• Bring a large pot of water to the boil and fill a large bowl with cold water and a handful of ice. Meanwhile, in a medium bowl, stir together the sesame oil, soy sauce, sesame seeds, vinegar, sugar, garlic and pepper to taste, until the sugar has dissolved. Set the dressing aside.
• Blanch the spinach in the boiling water until just wilted, then scoop straight into the cold water. Drain well and squeeze out any excess water. Gently loosen the clumps of spinach with your fingers, transfer to the bowl of sesame dressing and toss together. Cover and chill for about 1 hr to let the flavours mingle.

SPINACH SALAD WITH SESAME DRESSING

Steps:

• Boil the kettle and put the spinach in a large colander set over the sink. Pour over enough boiled water to just wilt the leaves (you may need to do this in batches), then leave to cool. When cool, squeeze the spinach to get rid of the excess water.
• Make your dressing by combining all the remaining ingredients (except the sesame seeds) together with 2 tbsp water. (Add a little more water if you want a runnier consistency.) Pour a little dressing over the spinach and toss to coat, then drizzle over the remainder. Sprinkle over the sesame seeds and serve.