Spinach Salad with Truffle Sesame Dressing


  • 1 bunch spinach (1 bunch = 1/2 lb = 220 g)
  • pinch salt (kosher or sea salt; use half if using table salt)


Sesame Sauce

  • 3 Tbsp white sesame seeds (roasted/toasted)
  • 1 ½ Tbspsoy sauce
  • 1 Tbspsugar
  • ½ tspsake
  • ½ tspmirin 1/2 TSP TRUFFLE OIL


  1. Toss the peanut separately on the pan until its well burned and crispy
  2. Toss the corn separately on the pan until its became chared
  3. For the sesame sauce, put sesame seeds in a frying pan and toast them on low heat. When 2-3 sesame seeds start to pop from the pan, remove from the heat. Grind the toasted sesame seeds with a mortar and pestle. Leave some sesame seeds unground for some texture. Add 1 ½ Tbsp. soy sauce, 1 Tbsp. sugar, ½ tsp. sake, ½ tsp.mirin and the truffle oil, to the ground sesame seeds and mix all together.
PUT THE DRESSING ASIDEensambleWASH YOUR BABY SPINACH AND PAT DRY, and mix well with the sesame dressing place on plate and garnish with corn and almond slices peanut