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© 2016 Kenter Canyon Farms
Site by Eric Theise

Spinach with Walnut and Miso dressing

Spinach with Walnut and Miso dressing

Here we offer a version with a Japanese twist. The spinach is cooked, cooled and dressed with a rich walnut miso dressing to accompany any kind of grilled protein.

Ingredients

Serves 4-6 people

  • 1 pound Kenter Canyon Farms baby spinach
  • ¼ cup water
  • ¼ cup toasted walnuts
  • 2 tablespoons Red miso
  • 2 tablespoons Walnut oil
  • 1 teaspoon Soy sauce
  • 2 tablespoons rice wine vinegar
  • ½ teaspoon salt
  • ½ teaspoon sugar

Preparation

Prep: 12 min • Cook: 3 min • Ready in: 15 min

Bring the water to a boil and add the spinach, cook until wilted down, about 3 minutes. Plunge spinach into cold ice water bath to stop cooking, drain and squeeze out extra water from the cooked spinach and reserve. Place walnuts in mortar or mini food processor and pound to a paste, add miso and walnut oil then add remaining ingredients. Pound and stir until a smooth paste is achieved. Massage this dressing into the cooked, cooled spinach and place serving sized portions into small bowls and serve.

Recipe from