This is a clean and simple spinach salad. The rich, earthy taste of the spinach leaves needs little dressing up. Serve this alongside just about any grilled or roasted meat. It's also a delicious base for a fillet of fish.
Korean cuisine -- hearty, rustic and beautiful -- shines as the unsung hero of Asian cooking. I make this express version of cabbage kimchi -- sometimes adding sliced cucumbers, zucchini or bean sprouts -- whenever I long for a spicy hit of Korea.
Read more about this recipe in Kim Sunée's Trail of Crumbs.
