Wednesday, 6 August 2008

Cold Spinach with Miso & Tahini Dressing

I love spinach, but it's a bit of a bummer how much it shrinks down. You are looking at the mortal remains of 2 quarts of spinach in the photo there - and we licked our chops and looked around for more when we were done with it. This is a very tasty Korean-style dish that we first had in a local restaurant, and found it very easy to duplicate at home.

2 servings
15 minutes prep time

Cold Spinach with Miso and Tahini Dressing
2 quarts (8 cups) raw spinach

1 teaspoon light miso
1 teaspoon tahini
1 tablespoon water

Wash the spinach in plenty of cold water. Drain it and pick it over, removing any damaged leaves and tough stems. Wash it again and drain it well.

Steam the spinach in any residual water left on it from washing. As soon as it is wilted, remove it to a strainer and rinse it in cold water until it is cool. Squeeze it well to dry it. Chop the spinach.

Meanwhile, mix the miso, tahini and water in a mixing bowl. When the spinach is cooled and chopped, stir it into the dressing. Serve at room temperature or slightly chilled.


Jen's Alter Ego said...

That looks delicious! Where would I buy miso? In some stores I've seen packets of miso soup base, but I don't think that's the same thing...

Ferdzy said...

The only locally made brand that I know of is Tradition Miso

Theirs comes in jars. Look for it in health food stores.

In Japanese or Korean groceries it will often be packed in plastic bags in the refrigerated section. Loblaws also sometimes has it in their refrigerated health food section.

You will end up with far more than you need for this, but you can use it for soup and keeps pretty much forever.

Kevin said...

Locally made miso! Great find! Nice way to use the miso as well.