Most leafy greens are great in the salad and the dressing is also perfect for cos lettuce leaves. Serve with steamed rice for a simple but delicious meal.
2 bunches English spinach leaves,washed and trimmed
1½ tbsp peanut oil
6 dried long red chillies
2 tsp rice wine vinegar
½ tsp light soy sauce
2 tsp caster sugar
½ tsp sesame oil
½ tsp chilli oil
1 tbsp roasted sesame seeds,to serve
Trevalla recipe here
1. Plunge the spinach into a saucepan of boiling salted water and blanch for a minute,just to wilt the leaves. Refresh under cold running water and squeeze dry.
2.Heat a wok over high heat until smoking and add the peanut oil. Reduce the heat to medium and stir-fry the chillies for about 10 seconds,until fragrant. Remove from the wok,and set aside.
3. In a large bowl,whisk the vinegar,soy,sugar and both oils,then season to taste. Add the blanched spinach and fried chillies. Gently combine,place into a large bowl to share,scatter with sesame seeds and serve.
Note:This dish works as the perfect side tosteamed,blue- eye travella.
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