Spinach With Sesame Dressing Recipes

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.

SPINACH SALAD WITH SESAME DRESSING

Steps:

• For the salad, just toss the ingredients in a salad bowl and set aside to prepare the dressing.
• To make the dressing, cook the sesame seeds and garlic in the oil in a small skillet for 1 minute (not too hot or garlic will pop and splatter).
• Remove from heat and stir in rest of the ingredients.
• Cool slightly and pour over the salad.
• Toss gently and serve.

SPINACH WITH SESAME SHOYU DRESSING

Steps:

• Rinse spinach and drain lightly. With water still clinging to leaves, cook in 3 batches in an 8-quart pot over moderately high heat, covered, turning occasionally with tongs, until wilted and bright green, 2 to 3 minutes per batch. Transfer as cooked to a colander, then rinse under cold water until cool and drain well. Squeeze small handfuls of spinach to remove as much moisture as possible, then in 3 batches wrap spinach in several layers of paper towels and squeeze to remove even more moisture. Coarsely chop spinach.
• On a 16-inch sheet of plastic wrap, form half of spinach into a 13 1/2- by 1 1/2-inch log. Repeat with remaining spinach on another sheet of plastic wrap. Use plastic wrap and your hands to roll, compact, and smooth sides of logs. Remove and discard plastic wrap. With a sharp knife, cut each spinach log crosswise into 9 (1 1/2-inch) pieces (18 total), then arrange, cut sides up, on a platter, reshaping and smoothing mounds with your fingers.
• Finely grind 2 teaspoons sesame seeds in a blender, then add peanut oil, vinegar, mirin, shoyu, sesame oil, and salt and blend until combined well. Spoon 1 teaspoon dressing over each spinach mound, stirring dressing occasionally (it will separate as it stands), and sprinkle mounds with remaining 4 teaspoons sesame seeds.

SPINACH SALAD WITH ORANGE SESAME DRESSING

Steps:

• Wash spinach well and pat dry with paper towels.
• Trim stems from spinach and discard.
• Tear spinach leaves into bite size pieces and place in a large serving bowl.
• Add sliced red onion.
• Zest 1 orange and set aside.
• Squeeze juice into a 2 cup measure to make about 1/3 of orange juice.
• Add zest to juice and mix well.
• Whisk in raspberry vinegar, balsamic vinegar, olive oil, sesame oil, honey, ginger, dry mustard, salt and pepper.
• Remove rind and white membrane from the remaining 2 oranges and discard.
• Holding each orange over the measuring cup to catch the juices, section by cutting between membranes and add orange sections to the spinach.
• Drizzle dressing ovr salad, tossing gently to coat.
• Sprinkle salad with sesame seeds.

SPINACH WITH ROASTED SESAME SEED DRESSING

Steps:

• Toast the seeds in a dry, small frying pan over a medium heat.
• Set 1 tsp of the seeds aside and blend, process or grind the rest until smooth.
• Mix with sugar, sauce and dashi in a jar and shake well until sugar dissolves.
• Wash spinach well.
• Bring a saucepan of water to a boil and immerse the spinach for 30 seconds.
• Drain and rinse under cold water.
• Wrap the leaves in a bamboo mat, roll firmly and gently squeeze out the extra water.
• Place on a plate and top with the dressing.

SPINACH WITH SESAME SEED DRESSING #1 (HORENSO NO GOMA AE)

Steps:

• Remove the stems before washing the spinach leaves. Bring a large pot of saslted water to a rolling boil and cook the spinach until it barely wilts. Drain and refresh the spinach under cold running water. Squeeze out excess moisture before chopping the spinach coarsely.
• Dry roast the sesame seeds in a skillet over medium-high heat and transfer them to a suribachi (Japanese grinding mortar) while still warm. Crush the sesame seeds well before adding the sugar. Continue to grind the sesame and sugar untilthe misture is quite pasty, then add the soy sauce and blend well. You can also do this in a blender or food processor, but will have to double or tripe the quantities to get the volume necessary to engage the blades of your machine; store excess in a tightly sealed jar in the refrigerator.
• Toss the chopped spinach in the dressing and serve chilled or at room temperature.

PORTABELLAS AND SPINACH WITH SESAME DRESSING

Steps:

• To make sesame dressing: Blend all of the ingredients in a blender until smooth. Set aside.
• To make roasted portobellos: Preheat the oven to 400 degrees.
• Coat baking sheet with cooking spray.
• Place mushrooms on prepared baking sheet.
• Brush with oil and sprinkle with crushed garlic (if using).
• Bake 20 minutes.
• Cool and slice.
• Heat 2 Tbsp of water and 2 bags spinach in a large pot over high heat.
• Cover and steam 2 to 3 minutes or until wilted. Repeat with remaining spinach. Cool, then squeeze out liquid.
• Either toss with mushrooms and dressing or layer mushrooms on top of spinach and spoon dressing on top.
• Sprinkle with sesame seeds and serve.

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.

FIRECRACKER SPINACH SALAD WITH ORANGE SESAME DRESSING

Steps:

• 1. For the dressing, cook the orange juice in a saucepan until reduced by half. Combine with the honey, sesame oil, soy sauce, vinegar, water and hot sauce in a blender. Add the shallot and ginger and process until smooth. Store in the refrigerator.
• 2. For the salad, mix the spinach, daikon sprouts, carrot and jicama in large bowl. Add the dressing and toss to coat well. Garnish with the sesame seeds.