Deborah Madison's steamed spinach crowns are tossed with a quick and delicious sauce made from miso, tahini, soy sauce and sesame seeds. This addictive little salad comes together in less than twenty minutes.
*To view this recipe and more in the Anniversary Issue of Who's Hungry? magazine, go here: http://www.whoshungrymag.com/
Spinach Crowns with Sesame Miso Sauce (Serves 2-3)
- 16 spinach crowns
- 1 tablespoon white miso
- 1 tablespoon tahini
- 1 tablespoon soy sauce
- white or black sesame seeds, toasted in a dry skillet until golden
- Rinse the crowns thoroughly. Trim them, removing a bit of the root and any bedraggled leaves, then soak them in a bowl of cold water, swishing them about to loosen any grit or sand. If a lot of sand comes out, empty the bowl, refill it, and wash again.
- To make the sauce, stir together the miso, tahini, soy, and 1 tablespoon water in a bowl large enough to hold the spinach crowns.
- Steam the spinach crowns over simmering water, covered, until they have wilted a bit but are still bright green, after a few minutes. Remove them, rinse under cold water, dry well, then toss with the sauce. Pile them onto a serving dish or individual dishes, scattering sesame seeds over all, and serve.