Sarina’s Spinach-Ginger Salad (recipe)
This quick and simple salad is perked up by the addition of slivered stem ginger. Stem ginger is an ingredient that doesn’t get as much love as I think it should. It’s usually found in the baking aisle, but at times I have seen it hiding rather uncomfortably in the aisles that house ‘international ingredients’ and/or random salad dressings.
From the Good Food Channel:
Preserved or stem ginger is made from tender young ginger root – which is technically not a root at all but a rhizome or underground stem of a tropical plant.
Finely chop or slice the ginger pieces to sprinkle over cream, ice cream, mascarpone, pancakes and fruit salads, adding a little syrup from the jar too if a sauce is desired.
Preserved ginger goes especially well with chocolate, caramel and honey.
Watercress Salad W/ Ginger
slivered stem ginger (stored in syrup)
1 bag shredded carrot
(play around with the proportions, do what’s right for you!)
8 ounces sesame tahini
juice of 1/2 medium sized lemon
2 medium sized garlic cloves
1/4 teaspoon Celtic sea salt or Himalayan crystal salt
1 cup filtered or spring water
Put all ingredients in a blender and blend on high until smooth and creamy. Pour over salad and toss.
Season with freshly cracked pepper and salt to taste.
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