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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Rinse the spinach in several changes of water, drain it well, and pat the
leaves dry on toweling. Shred the leaves coarsely and toss them with the
mushroom slices into a salad bowl. Mash the fresh or rehydrated turmeric
to a paste in a mortar or with a garlic press and put it, or the ground
turmeric, in a small bowl. Add the garlic, then whisk in the oil, vinegar,
fish sauce and sugar. Pour over the salad, toss lightly, and serve.
Yield: 4 to 6 servings.
Carlson writes: "Turmeric provides a warm note in this tart, earthy salad."
From Cornelia Carlson's "Ancient, Pungent Turmeric" article in "The Herb
Companion." Oct./Nov. 1994, Vol. 7, No. 1. Pg. 47. Posted by Cathy Harned.
| Ingredients:
1 small Bunch of spinach 2 To 3 tb. rice wine vinegar
1 Cup(s) Sliced fresh mushrooms -or-
1/4 To 1/2 tsp. mashed fresh or 2 To 3 tb. champagne vinegar
1/4 Teaspoon(s) Ground dried turmeric 1 ts Chinese oyster sauce
1 Garlic clove; mashed 1/4 ts Sugar
2 Tablespoon(s) Small red new potatoes 1/2 sm Red onion; thinly sliced and unpeeled -separated |
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