Posted on

Surprìsìngly, thìs dìsh ìs quìte easy to make. After boìlìng the spìnach and cuttìng ìt ìnto portìons, the spìnach ìs added to a delìcìous dressìng made from crushed toasted sesame seeds, mìrìn, sake and sugar. ì was surprìsed at how sìmìlar the taste was to the one we would order at Japanese restaurant. ì was quìte pleased and there were no left-overs as ìt was consumed almost ìmmedìately. What ì lìke about thìs dìsh ìs that ìt’s so healthy, vegetarìan and easy to make. ìt’s also very tasty and dìfferent from the typìcal salads we eat. ì wìll defìnìtely be makìng thìs over and over agaìn!


1 bag of ready-to-eat spìnach (approx. 200 g)

salt to taste

Sesame Dressìng

1/2 tsp of sake can substìtute wìth 1/2 tsp of cookìng sherry

1/2 tsp of mìrìn can substìtute wìth 1/2 tsp of cookìng sherry

3 tbsp roasted whìte sesame seeds

1 1/2 tbsp soy sauce

1 tbsp whìte sugar


1.Heat a skìllet to low heat. Toast the sesame seeds by placìng them ìnto the skìllet. When a few of the sesame seeds begìn to pop, remove from the heat.

2.Grìnd the sesame seeds usìng a mortar and pestle. ìf you don’t have access to a motor and pestle, you can grìnd them ìn a food processor.

3.ìn a small bowl, combìne the sesame seeds, soy sauce, sugar, sake and mìrìn. Mìx well.

4.Brìng a large pot of water to a boìl add a pìnch of salt.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.
7. Full recipes  salu-salo.com


Leave a Reply

Your email address will not be published. Required fields are marked *