REC: Asian style spinach salad

jake <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

I learned this form an Ainsley Harriott book, Gourmet Express 2. I
love spinach and I love ginger, so I tried it. It is a great side with
chicken or pork chops or fish:
Or noodles.

- cook spinach leaves with as little water as possible (don't use any
salt) - drain, and cool
- then chop roughly
- add japanese soy sauce such as kikkoman
- add slices of pickled ginger (the pinkish kind that is served with
sushi). (if you like, you can chop it more finely than how it is
sold. I do chop mine)
- optional: add sesame oil to taste
- top with some toastes sesame seeds (crucial)

I only ever followed the exact amounts once, now I just play it by
eye. So I don't remember the amounts. If anyone wants to know the
exacts amounts, I'll try and find them.
I serve it at room temperature.

This sounds really good and I make a similar salad. I also top mine with
slices of top round when I have it.

Michael

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