INGREDIENTS

INSTRUCTIONS

VINAIGRETTE
To prepare the spinach rolls: Blanch the cabbage leaves in boiling salted
water until limp. Drain. Spread each leaf ribbed-side up on a cutting board
and, using a sharp knife, trim the thickest part of the center rib flat
with the leaf. Blot the leaves dry and set aside.
Select 20 of the best looking spinach leaves (they should be about the same
size) and set aside.
Heat 2 tablespoons of the oil in a large saucepan over medium-high heat.
When the oil is hot, add the garlic and shallots; cook just long enough to
release the aroma. Add the remaining spinach and stir quickly to coat the
leaves. Cook until the spinach becomes completely limp. Season with salt
and pepper. Remove spinach and let cool.
Press all the liquid from the spinach; divide in half and roll each half
into a 1-inch-diameter cylinder. Wrap tightly in the blanched cabbage
leaves. Rub the leaves lightly with the remaining 1 teaspoon oil, then roll
in sesame seeds to coat.
If made ahead, wrap the rolls in plastic wrap until ready to serve.
To make the vinaigrette: Combine the soy sauce, lime juice, vinegar,
shallot and garlic in a small bowl; season with salt and pepper. Stir to
mix. Slowly add the sesame and peanut oils, whisking to form an emulsion.
Taste; adjust salt and pepper if needed.
To assemble: Toss the reserved spinach leaves in a small amount of
vinaigrette and arrange 5 leaves along the rim of each serving plate. Cut
each spinach roll into 6 slices; arrange 3 pieces on each plate. If serving
with the Black Cod, place a fillet in the center of each place. Serve with
the remaining dressing, either in a small pitcher or in individual dipping
bowls.
Serves 4. 90% cals from oil: PER SERVING: 280 calories, 6 g protein, 8 g
carbohydrate, 28 g fat (4 g saturated), 0 mg cholesterol, 576 mg sodium, 3
g fiber. est by publisher
NOTES : At Hawthorne Lane, these are served with Glazed Black Cod.
Recipe by: David and Anne Gingrass, San Francisco, CA 1999
Converted by MM_Buster v2.0l.

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