Most leafy greens are great in the salad and the dressing is also perfect for cos lettuce leaves. Serve with steamed rice for a simple but delicious meal.
2 bunches English spinach leaves, washed and trimmed
1½ tbsp peanut oil
6 dried long red chillies
2 tsp rice wine vinegar
½ tsp light soy sauce
2 tsp caster sugar
½ tsp sesame oil
½ tsp chilli oil
1 tbsp roasted sesame seeds, to serve
Serve with steamed blue-eye trevalla (optional)
1. Plunge the spinach into a saucepan of boiling salted water and blanch for a minute, just to wilt the leaves. Refresh under cold running water and squeeze dry.
2. Heat a wok over high heat until smoking and add the peanut oil. Reduce the heat to medium and stir-fry the chillies for about 10 seconds, until fragrant. Remove from the wok, and set aside.
3. In a large bowl, whisk the vinegar, soy, sugar and both oils, then season to taste. Add the blanched spinach and fried chillies. Gently combine, place into a large bowl to share, scatter with sesame seeds and serve.
Note: This dish works as the perfect side to steamed, blue- eye travella.