Spinach and mushroom salad
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Bunch of spinach |
| 1 | cup | Sliced fresh mushrooms |
| ¼ | To 1/2 tsp. mashed fresh or rehydrated turmeric or- | |
| ¼ | teaspoon | Ground dried turmeric |
| 1 | Garlic clove; mashed | |
| 2 | tablespoons | Olive oil |
| 2 | To 3 tb. rice wine vinegar or- | |
| 2 | To 3 tb. champagne vinegar | |
| 1 | teaspoon | Vietnamese/Thai fish sauce or- |
| 1 | teaspoon | Chinese oyster sauce |
| ¼ | teaspoon | Sugar |
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 Carlson's "Ancient, Pungent Turmeric" article in "The Herb Companion." Oct./Nov. 1994, Vol. 7, No. 1. Pg. 47. Posted by Cathy Harned. From: Cathy Harned Date: 09-26-94