Burmese Wilted Spinach Salad with Tomatoes and Crispy Golden Shallots

Although I always enter grocery stores with a very specific list, I rarely leave without a couple of impulse purchases.  And those extra items usually fall into one of two categories: dark chocolate or super clearance items.  Bargain shopping is in my blood.

And my inability to walk away from a great deal is exactly why I left Costco with a bed pillow-sized bag of spinach a week or so ago.  Two dollars for two pounds of spinach?  That’s not a deal you come across every day, especially in Hawaii.

Since fridge space is always an issue (and because I can only drink so many green smoothies), I decided to wilt the spinach down to a more manageable size and make this vibrant Burmese salad.

If you eschew salads because you think they’re boring, then this is the salad for you.  It’s colorful, healthy, and with plenty of pleasing crunch courtesy of the golden crispy shallots and toasted peanuts.  The dressing is a simple combination of shallot oil and fish sauce, but shrimp powder adds an extra depth of flavor and umami.  I’d happily trade in my usual goat cheese, tomato and spinach salad for this punchy and flavorful side.

Print

Burmese Wilted Spinach Salad with Tomatoes and Crispy Golden Shallots

Yield: 3-4 servings

Ingredients:

* 1 pound spinach, washed and tough stems trimmed
* 1 large tomato, diced
* 1-1/2 teaspoons shrimp powder
* 1/4 cup dry toasted peanuts
* 2 Tablespoons golden crispy shallots
* 1 Tablespoon shallot oil
* 2 teaspoons fish sauce
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne pepper

Directions:

Thoroughly wash the spinach. Place it in a very large skillet, cover and place over medium-high heat. Cook until the spinach begins to wilt and turns a vibrant green. If necessary you can wilt the spinach in two batches. Remove from heat and transfer the spinach to a colander. Let drain and, when cool enough to handle, press out any liquid. Roughly chop the drained spinach and place in a large, shallow bowl or on a platter.

Top with the remaining ingredients and toss to mix. Serve at room temperature or cold.

Recipe Adapted from Burma: Rivers of Flavor by Naomi Duguid

    Pin It

One Response to “Burmese Wilted Spinach Salad with Tomatoes and Crispy Golden Shallots”

  1. #
    1
    johhny — April 15, 2013 at 10:00 am

    This is my first time I have visited here. I found a lot of interesting information in your blog. Great work!

    Reply

Leave a Comment