Spinach And Mushroom Salad Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
1 small: Bunch of spinach,
2: To 3 tb. rice wine vinegar,
1 cup: Sliced fresh mushrooms,
-or-,
1/4: To 1/2 tsp. mashed fresh or,
2: To 3 tb. champagne vinegar,
-- rehydrated turmeric,
1 tsp: Vietnamese/Thai fish sauce,
-or-,
-or-,
1/4 tsp: Ground dried turmeric,
1 tsp: Chinese oyster sauce,
1: Garlic clove, mashed
1/4 tsp: Sugar,
2 tbsp: Olive oil,
Directions:
Rinse the spinach in several changes of water, drain it well, and pat the
leaves dry on toweling. Shred the leaves coarsely and toss them with the
mushroom slices into a salad bowl. Mash the fresh or rehydrated turmeric
to a paste in a mortar or with a garlic press and put it, or the ground
turmeric, in a small bowl. Add the garlic, then whisk in the oil, vinegar,
fish sauce and sugar. Pour over the salad, toss lightly, and serve.
Yield: 4 to 6 servings.
Carlson writes: "Turmeric provides a warm note in this tart, earthy salad."
From Cornelia Carlsons "Ancient, Pungent Turmeric" article in "The Herb
Companion." Oct./Nov. 1994, Vol. 7, No. 1. Pg. 47. Posted by Cathy Harned.
Source from luhu.jp
leaves dry on toweling. Shred the leaves coarsely and toss them with the
mushroom slices into a salad bowl. Mash the fresh or rehydrated turmeric
to a paste in a mortar or with a garlic press and put it, or the ground
turmeric, in a small bowl. Add the garlic, then whisk in the oil, vinegar,
fish sauce and sugar. Pour over the salad, toss lightly, and serve.
Yield: 4 to 6 servings.
Carlson writes: "Turmeric provides a warm note in this tart, earthy salad."
From Cornelia Carlsons "Ancient, Pungent Turmeric" article in "The Herb
Companion." Oct./Nov. 1994, Vol. 7, No. 1. Pg. 47. Posted by Cathy Harned.
Source from luhu.jp