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Bean Sprout and Spinach Salad Gourmet Magazine Yield: 6 - 8 servings 1 cup fresh bean sprouts 1/2 lb. fresh young spinach 1/2 cup sesame seed oil or peanut oil 1/4 cup soy sauce 2 Tbsp. lemon juice 1 1/2 Tbsp. grated onion 1 1/2 Tbsp. sesame seed, lightly toasted in 350o oven 1/2 thinly sliced water chestnuts 1/2 tsp. sugar 1/2 tsp. pepper In a saucepan pour boiling water over the bean sprouts and heat them briefly over moderate heat, but do not let them boil. Drain the sprouts and soak them in cold water until they are chilled. Drain and reserve them. (If you use canned bean sprouts, drain them, soak in cold water for several hours, or until they are crisp, and drain thoroughly.) Wash the fresh spinach in several changes of cold water. Cut off and discard any tough stems, dry the leaves thoroughly, and chill. In a bowl combine sesame seed or peanut oil, soy sauce, lemon juice, grated onion, toasted sesame seed, sugar and pepper. Let the dressing stand for 1 hour. Arrange the spinach leaves in a salad bowl, top them with the bean sprouts, and over the sprouts arrange the water chestnuts. Pour the dressing over the salad and toss it thoroughly. |
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