6 minutes
A fresh, flavorful salad combining wilted spinach, ripe tomatoes, dried shrimp powder, roasted peanuts, and fried shallots, all brought together with a savory fish sauce dressing.
1. Wash and Cook Spinach
Thoroughly wash the spinach in several changes of water to remove any dirt and grit. Cook it in a skillet or wide heavy pot over medium-high heat, covering the pot tightly. Cook just until it wilts and becomes tender, about 3 minutes. Drain well and press out any excess water. Set aside to cool.
2. Chop Spinach
Once the spinach is cool enough to handle, coarsely chop it and place it in a shallow serving bowl.
3. Add Ingredients
Add the diced tomato, dried shrimp powder, roasted peanuts, and fried shallots to the bowl with the spinach.
4. Season and Toss
Drizzle the shallot oil over the salad and season it with fish sauce, salt, and red chile powder or cayenne to taste. Toss gently to combine.
Opt for fresh, organic baby spinach and ripe, in-season tomatoes to make each flavor shine.
Use extra virgin olive oil and a high-quality aged balsamic or sherry vinegar. Consider adding Dijon mustard or red pepper flakes for heat.
Enhance their flavor by toasting in a dry skillet until fragrant and slightly golden. Watch closely to prevent burning.
Add the crunchy peanuts last, just before serving, to maintain their texture against the soft tomatoes and tender spinach.
Use kosher or sea salt and freshly ground black pepper. Season in layers for a better flavor profile.
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