
Spinach salad with gomasio
Personnes
2
Difficulty
Easy
Preparation
20 min
Cooking
min
Budget
Inexpensive

Idéal avec Flavored salt
Ingredients
- 500 G DE POUSSES D’ÉPINARDS
- 70 G DE GRAINES DE SÉSAME
- 1 C. À C. DE SEL FIN LE GUÉRANDAIS AU PIMENT D’ESPELETTE
- 1 PINCÉE DE SUCRE
Preparation
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Toast the sesame seeds in a frying pan or in a low oven (80°C or gas mark 3) until golden, keeping an eye on them to make sure they don't burn. Blend them in a food processor with the salt, sugar and Espelette pepper.
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Steam spinach shoots for 2 min. Rinse quickly under ice-cold water to stop the cooking process. Wring out as much of the spinach as possible in a clean cloth. Gently mix the cooked spinach with 1 tablespoon of gomasio. Form into a ball and refrigerate for 1 hour. Cut the ball in half and sprinkle again with gomasio.
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This salad is delicious with a grilled salmon fillet on a bed of salt. Brush the salmon with 1 tablespoon of honey and 1 tablespoon of soy, place on a bed of salt in a dish and bake for 12 min in a low oven (80°C or th.3). The salmon is cooked when it can be easily "flaked". Serve with gomasio and plain rice.
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Spinach can be replaced by arugula. Sprinkled on vegetables, chicken, fish or simply plain rice, gomasio adds a nutty, toasted flavor.