Steamed spinach with a lemon sesame dressing
Quick, healthy and delicious is how I would describe this dish. The most time is required to ensure the spinach is devoid of any dirt. If you want to skip the washing and make this dish even quicker, you can use pre-washed baby spinach leaves. The spinach leaves in this recipe are simply blanched and a flavorful dressing of lemon juice, soy sauce and chili oil makes it ultra delicious. A healthy sprinkle of toasted sesame seeds give it a little crunch. It is a perfect side with a tofu main course dish.
2 bunches organic spinach, trimmed and washed thoroughly
4 teaspoons freshly squeezed lemon juice
4 teaspoons chili oil
2 teaspoons low sodium soy sauce
2 teaspoons toasted sesame oil
1/2 teaspoon kosher salt
2 tablespoon toasted sesame seeds [toast in a dry skillet over medium heat, till light brown]
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| Steamed spinach with a lemon sesame dressing |
4 teaspoons freshly squeezed lemon juice
4 teaspoons chili oil
2 teaspoons low sodium soy sauce
2 teaspoons toasted sesame oil
1/2 teaspoon kosher salt
2 tablespoon toasted sesame seeds [toast in a dry skillet over medium heat, till light brown]
- Blanch the spinach in salted boiling water for 3 to 4 minutes. Remove with tongs and drain in a colander.
- For the dressing, whisk the lemon juice, oils, soy sauce and salt.
- Transfer the blanched drained spinach to a serving bowl - make sure there is no water as that will dilute the dressing. Pour the dressing over the spinach and sprinkle with toasted sesame seeds.
Serves 3 to 4
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