Clockwise from lower left: Intensely Green Spinach and Tomato Salad with Peanuts (page 44); Punchy-Crunchy Ginger Salad; Tart-Sweet Chile-Garlic Sauce; Succulent Grapefruit Salad; and Fresh Red Chile Chutney.

This is an attractive salad for a summer’s day, the tomato brilliant against the rich green of the cooked spinach. Although it is dressed with both powdered dried shrimp and fish sauce, there is no fishiness to it, just a pleasing depth of flavor. The fried shallots give a hint of sweetness.

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Ingredients

  • ¾ pound spinach, trimmed of coarse stems
  • 1 medium to large ripe tomato, cut into ½-inch dice (about 1 cup)
  • 1 tablespoon Dried Shrimp Powder
  • 2 tablespoons Chopped Roasted Peanuts
  • 1 tablespoon Fried Shallots
  • 1 tablespoon Shallot Oil
  • teaspoons fish sauce
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon Red Chile Powder, or a pinch of cayenne, or more to taste
  • squeeze of lime juice (optional)

Method

Wash the spinach thoroughly in several changes of water. Place in a skillet or wide heavy pot over medium-high heat, cover tightly, and cook until the spinach is wilted and just tender, about 3 minutes. Remove from the heat, drain, pressing out as much water as possible, and set aside to cool. (You will have about 2 cups cooked spinach.)

When ready to proceed, coarsely chop the spinach and place in a shallow serving bowl. Add the chopped tomato, dried shrimp powder, roasted peanuts, and fried shallots, then add the shallot oil, fish sauce, salt, and chile powder or cayenne. Toss lightly to mix. Squeeze on a little lime juice if you wish, just before serving.

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