Recipe: Toasted Sesame Spinach Salad
I've served this at home as a cold side dish every time we have a Japanese or a Korean dinner spread going on. It's easy to make and you can store it in the chiller for up to 4 days. It's also a quick snack in case you get hungry but don't really want to get all the pans and pots out and eat another carb-loaded dish before sleeping.
You'll need a skillet, a mortar and pestle, a big mixing bowl, a smaller bowl, a strainer/colander, a stock pot, and a spoon or chopsticks.
2. Crush the toasted seeds using a mortar and pestle. (Okay fine, I recently discovered I don't have a mortar and pestle. So..... don't judge me. I used a bowl and the bottom of a ceramic sauce dish.)
6. Place some cooked spinach in a container and spoon the sesame mixture over the spinach and spread around. Do this in batches so you don't tear up the leaves. Chill for 30 mins.