Recipe courtesy of David Waltuck and Melicia Phillips

Cooked Spinach Salad with Soy and Sesame

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  • Yield: Serves 4
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2 pounds spinach, well rinsed, thick stems removed

1 clove garlic, very finely chopped

5 scallions, green parts only, trimmed and finely chopped

2 tablespoons balsamic vinegar

2 tablespoons good-quality soy sauce, such as Kikkoman

1 tablespoon Asian sesame oil

Squeeze of fresh lemon juice

Coarse (kosher) salt, to taste

2 tablespoons sesame seeds, toasted (see Note)


  1. Wilt, drain, and squeeze dry the spinach. Chop the spinach into large, uneven pieces.
  2. Place the garlic, scallions, vinegar, soy sauce, and oil in a large bowl and whisk thoroughly to combne. Add the spinach and toss to evenly coat the leaves. Season with a good squeeze of lemon juice and salt and pepper; taste and adjust the seasoning.
  3. To serve, divide the salad among four bowls and sprinkle each with a portion of toasted sesame seeds.
  4. Note: To toast the sesame seeds, preheat the oven to 350 degrees F. Scatter the seeds on a baking shseet and bake until lightly browned, 3 to 4 minutes.