Japanese Sesame Spinach Salad with Dandelion Greens (Goma-ae)
A variation on the Japanese spinach salad, Goma-ae, a restaurant favorite.
Diet Gluten Free, Vegan, Vegetarian
Keyword dandelion greens, sesame
Prep Time 10minutes
Cook Time 10minutes
Refrigeration Time 30minutes
Total Time 50minutes
Author Andrea Meyers
4 to 6-quart pot with lid
mortar and pestle
medium bowl with lid
2bunchesapproximately 1 pound/454 g each fresh spinach with stems, well-rinsed
1large handfuldandelion greenswell-rinsed
4teaspoonsgluten-free tamari soy sauce
1tablespoongluten-free unseasoned rice vinegar
1tablespoonmirinJapanese sweet rice wine
1teaspoondark Asian sesame oil
2tablespoonssesame seeds+ 1 teaspoon, lightly toasted and cooled
Blanch the spinach leaves in boiling water for 3 minutes, and remove with a strainer. Drain thoroughly in a colander. In the spinach water, blanch the dandelion greens until the bitterness is gone, 3 minutes or more, and strain. Drain in the colander. Pile all of the greens on 2 layered paper towels, and roll the towel around the greens. Press and allow to rest about 5 minutes, then remove the greens and transfer to a bowl with a lid. Chill in the refrigerator for about 30 minutes.
DRESSING: In a small bowl, whisk together the tamari, rice vinegar, mirin, sugar, sea salt, and sesame oil. Grind 2 tablespoons of the toasted sesame seeds with a mortar and pestle, then add to the dressing.
Toss the spinach and dandelion greens with the dressing and transfer to a serving bowl. Sprinkle on the remaining whole sesame seeds, and serve.