{"id":17444,"date":"2015-03-31T22:52:42","date_gmt":"2015-03-31T20:52:42","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=17444"},"modified":"2015-04-01T13:24:32","modified_gmt":"2015-04-01T11:24:32","slug":"young-spinach-salad-with-sesame-seeds","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=17444","title":{"rendered":"Baby Spinach Salad with Sesame Seeds"},"content":{"rendered":"<p style=\"text-align: justify;\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-17447\" src=\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2015\/03\/spinachsalad_.jpg\" alt=\"spinachsalad_\" width=\"650\" height=\"488\" srcset=\"https:\/\/www.withaglass.com\/wp-content\/uploads\/2015\/03\/spinachsalad_.jpg 650w, https:\/\/www.withaglass.com\/wp-content\/uploads\/2015\/03\/spinachsalad_-420x315.jpg 420w, https:\/\/www.withaglass.com\/wp-content\/uploads\/2015\/03\/spinachsalad_-624x468.jpg 624w\" sizes=\"(max-width: 650px) 100vw, 650px\" \/>Recently I have been leafing through my old recipe notebook I had used\u00a0for long years before the existence of\u00a0this blog. I was surprised &#8211;\u00a0and even shocked &#8211; to see so\u00a0many fantastic but forgotten recipes. This simple salad of Asian inspiration is one of the many dishes I regret not having made for such a long time. I have no idea\u00a0when and where I found this recipe, but I remember I used to prepare it already ten years ago. At the time raw spinach leaves were a completely novelty to me and most people I knew, not to mention toasted sesame seeds\u00a0or the presence of soy sauce in the vinaigrette. All this made\u00a0such a salad\u00a0appear utterly\u00a0exotic. Nowadays, raw young spinach leaves seem\u00a0as natural as a lettuce, while sesame seeds and soy sauce have become a staple in my kitchen, but I&#8217;m glad I dug out\u00a0this old recipe because I still enjoy the mixture of flavours as much as I did ten years ago.<\/p>\n<p>TIPS:<\/p>\n<p style=\"text-align: justify;\">When I prepared this salad ten years ago I certainly didn&#8217;t have rice vinegar or sesame oil,\u00a0but since now I use both products regularly, I wanted to see if they would improve the taste. And they did. If you don&#8217;t have either of them, use any oil you like and any vinegar you have.<\/p>\n<p style=\"text-align: justify;\">It\u00a0is very important to toast the sesame seeds just before sprinkling them onto spinach leaves. It improves the flavours greatly and adds a lovely toasted aroma &#8220;old&#8221; toasted seeds no longer give.<\/p>\n<p style=\"text-align: justify;\">The ratio of the vinaigrette&#8217;s ingredients is the one I prefer. Taste it and adjust to your own preferences (obviously, if using normal soy sauce, you might prefer\u00a0to use\u00a0a smaller amount).<\/p>\n<p><em>Preparation: 15 minutes<\/em><\/p>\n<p><em>Ingredients (serves two):<\/em><\/p>\n<p><em>2 big handfuls of young (baby) spinach leaves<\/em><\/p>\n<p><em>1 tablespoon (or more) white sesame seeds (not\u00a0toasted)<\/em><\/p>\n<p><em>Sesame vinaigrette:<\/em><\/p>\n<p style=\"padding-left: 30px;\"><em>low sodium soy sauce+sesame oil+rice vinegar in 1:1:1 ratio<\/em><\/p>\n<p style=\"padding-left: 30px;\"><em>freshly ground black pepper<\/em><\/p>\n<p>Wash and dry the spinach leaves.<\/p>\n<p>Place the sesame seeds at the bottom of a clean pan.<\/p>\n<p>Warm the pan at low heat and when the seeds start to pop, cover the pan, wait ten\u00a0more\u00a0seconds and put aside.<\/p>\n<p>Place the spinach leaves in a big bowl.<\/p>\n<p>Pour the vinaigrette on them and stir delicately, coating all the leaves.<\/p>\n<p>Transfer to a serving bowl.<\/p>\n<p>Sprinkle with freshly toasted sesame seeds and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recently I have been leafing through my old recipe notebook I had used\u00a0for long years before the existence of\u00a0this blog. I was surprised &#8211;\u00a0and even&hellip;<\/p>\n","protected":false},"author":1,"featured_media":17447,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[203,125,183,133,18],"tags":[45,114],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17444"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17444"}],"version-history":[{"count":12,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17444\/revisions"}],"predecessor-version":[{"id":17457,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17444\/revisions\/17457"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/17447"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17444"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17444"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17444"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}