Spinach Salad
This refreshing Chinese spinach salad is a perfect blend of garlic, ginger, and a hint of spice from red chili peppers. The unique aroma of Sichuan peppercorn oil adds a special touch, making this dish a flavorful and healthy highlight on your table. Plus, it’s quick and easy to prepare, making it an ideal addition to any meal.
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Before you start making this delicious spinach salad, let's go over some important tips and tricks to ensure your dish turns out perfect every time.
1.Ingredient Selection and Substitutes:
Spinach: Choose fresh, bright green spinach with no yellowing or damaged leaves. Avoid using spinach that’s too mature, as it can be tough. If fresh spinach is unavailable, frozen spinach can be used—just be sure to thaw and squeeze out excess water. You can also substitute other greens like tender kale or water spinach, though the texture will differ.
Sichuan Peppercorns: These add a distinctive numbing spice. If you can’t find them, a small amount of red pepper flakes or ground chili powder can be used, but be careful not to overdo it to avoid overpowering the dish.
2.Cooking Tools and Substitutes:
Pot: Use a medium-sized pot for blanching the spinach. A non-stick pot is ideal for easy control of the ingredients. If you don’t have the right pot, a large skillet can be used, but ensure there’s enough water to cover the spinach.
Pan: A regular frying pan works well for making Sichuan peppercorn oil. Stainless steel or cast iron pans are also good options. If you don’t have a frying pan, a wok can be used, but be cautious with the oil temperature.
3.Blanching Technique:
Water and Oil Amount: Make sure the pot has enough water to fully cover the spinach. Adding a small amount of cooking oil to the boiling water helps retain the spinach’s bright green color.
Blanching Time: Blanch the spinach for 30 seconds to 1 minute. Any longer and the spinach might lose its tender-crisp texture. Immediately transfer the spinach to cold or ice water after blanching to stop the cooking process and maintain its vibrant color.
4.Making Sichuan Peppercorn Oil:
Oil Temperature: Keep the heat on medium when making the oil. Let the oil warm up before adding the peppercorns, and fry them for 1-2 minutes. If the peppercorns start to darken too much, remove them immediately to prevent burning.
Peppercorn Removal: You can discard the peppercorns after infusing the oil or leave a few in for extra flavor. If you like a bit more heat, you can crush a few peppercorns and mix them into the salad.
5.Seasoning and Mixing:
Salt: Start with 1/2 teaspoon of salt and adjust according to your taste. It’s better to add salt gradually to avoid making the salad too salty.
Mixing: After pouring the peppercorn oil and salt over the spinach, gently toss with chopsticks or a large spoon. Be careful not to mash the spinach; you want to keep the leaves intact.
6.Plating and Garnishing:
Sesame Seeds: Toasted sesame seeds add a nice crunch and flavor. You can buy pre-toasted seeds or toast them yourself in a dry pan over low heat until golden and fragrant.
Plating: Arrange the spinach neatly on a shallow plate. For a visually appealing dish, consider garnishing with extra red chili slices or a few whole Sichuan peppercorns.
7.Additional Tips:
Prep in Advance: Have all your ingredients ready, especially the ginger, garlic, and chili, to make the cooking process smoother and faster.
Taste and Adjust: After mixing, taste the salad and adjust the seasoning if needed. You can always add a bit more salt or a dash of soy sauce to enhance the flavor.
8.More Delicious Cold Dishes
If you enjoyed this tasty spinach salad recipe, you won’t want to miss out on these other refreshing cold dishes. Perfect for your next gathering, these recipes are simple, flavorful, and loved by everyone!
Cold Tossed Wood Ear Mushrooms
By following these detailed instructions, even beginners in the kitchen can confidently make this vibrant spinach salad. It’s a healthy and delicious choice, whether for a light everyday meal or as a refreshing starter at a dinner party.
INGREDIENTS
MAIN INGREDIENTS
- 10.5 oz (300g) fresh spinach, roots trimmed
ACCESSORIES
- 4 slices of fresh ginger, cut into thin strips
- 2 cloves of garlic, minced
- 1 small red chili pepper, finely chopped
- 1 teaspoon toasted sesame seeds (optional)
SEASONINGS
- 2 teaspoons Sichuan peppercorns
- 1 teaspoon salt
- Some cooking oil
DIRECTIONS
STEP 1
Prepare the Ingredients:
Trim the roots off the spinach and rinse thoroughly.
Slice the ginger into thin strips, mince the garlic, and finely chop the red chili pepper.
Set all the prepared ingredients aside on a plate.
STEP 2
Blanch the Spinach:
Fill a pot with water and bring it to a boil.
Add a small amount of cooking oil to the boiling water.
Add the spinach and blanch for about 30 seconds, or until the leaves turn bright green.
Immediately remove the spinach from the pot and transfer it to a plate.
STEP 3
Infuse the Oil:
Heat a small amount of cooking oil in a pan over medium heat.
Add the Sichuan peppercorns and stir-fry until fragrant, about 1 minute.
Remove the peppercorns from the pan, leaving the infused oil behind.
STEP 4
Sauté the Aromatics:
In the same pan, add the ginger, garlic, and chopped red chili pepper.
Stir-fry for about 1-2 minutes, until the garlic is golden and aromatic.
STEP 5
Dress the Spinach:
Pour the aromatic mixture over the blanched spinach.
Sprinkle with 1 teaspoon of salt and mix well.
STEP 6
Serve:
Arrange the spinach on a serving plate and sprinkle with toasted sesame seeds.
Enjoy your nutritious and flavorful spinach dish!
Recipe analyzer
- Recipes: Spinach Salad
- Main Ingredients:5
- Servings per recipe:1
- Servings size:360 g
-
Energy (calories)：118 kcal
-
Protein：10.41 g
-
Fat：2.64 g
Why gray?
-
Carbohydrates：19.31 g
-
Protein: 22%26 kcal
-
Fat: 19%22 kcal
-
Carbohydrates: 59%70 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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