Seasame Spinach Salad

Fresh spinach tossed with a double-oil dressing of walnut oil and sesame oil, plus reduced-sodium soy sauce and toasted sesame seeds. The combination of two nut-flavored oils creates a rich, aromatic dressing without needing vinegar or anything acidic.

Walnut oil and sesame oil each bring a different kind of nuttiness. The walnut oil is subtle and buttery while the sesame oil is bold and toasty. Together they coat the spinach leaves in a way that plain olive oil never could.

Sliced raw mushrooms add an earthy, meaty contrast to the tender spinach. Toasted sesame seeds scattered over the top bring crunch and reinforce the sesame flavor in the dressing.

The soy sauce diluted with a tablespoon of water keeps the salting light and even across the leaves. Full-strength soy would concentrate on whatever leaves it touches first.

Kitchen Tips

• Dry the spinach thoroughly after washing. Water clinging to the leaves dilutes the dressing and prevents it from coating evenly.
• Trim the tough stems completely. They’re fibrous and unpleasant raw.
• Toss the salad just before serving. The oils will wilt the spinach if it sits too long.
• Toast the sesame seeds in a dry skillet over medium heat, shaking frequently, until golden. They burn fast.

Variations

• Add thinly sliced red onion or scallions for a sharper bite.
• Toss in mandarin orange segments for a sweet citrus contrast.
• Sprinkle with crumbled walnuts for extra crunch that echoes the walnut oil.