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Name: Sesame Spinach Rolls with Soy-Lime Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 lg Savoy cabbage leaves; 2 tb Soy sauce; salt and pepper to taste; 3 tb Fresh lime juice; or; 1 Garlic minced; 2 tb Olive oil; PLUS; 1 ts olive oil; 1 tb Sesame seeds; lightly; 1/2 Shallot; minced; 5 c Spinach leaves; washed; 2 Limes; juiced; 1 sm Garlic minced; salt and pepper to taste; 1 Shallot; minced; 1/2 ts Asian sesame oil; 1/3 c Peanut oil; 2 tb Rice wine vinegar; And spun dry; loosely packed

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INGREDIENTS

4 lg Savoy cabbage leaves
2 tb Soy sauce
salt and pepper ; to taste
3 tb Fresh lime juice; or
1 Garlic ; minced
VINAIGRETTE
2 tb Olive oil; PLUS
1 ts olive oil
1 tb Sesame seeds; lightly
1/2 Shallot; minced
5 c Spinach leaves; washed
2 Limes; juiced
1 sm Garlic ; minced
salt and pepper ; to taste
1 Shallot; minced
1/2 ts Asian sesame oil
1/3 c Peanut oil
2 tb Rice wine vinegar
And spun dry; loosely packed

INSTRUCTIONS

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

NOTES

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Sesame Spinach Rolls with Soy-Lime Vinaigrette

4 lg Savoy cabbage leaves
2 tb Soy sauce
 salt and pepper to taste
3 tb Fresh lime juice; or
1 Garlic minced
 VINAIGRETTE
2 tb Olive oil; PLUS
1 ts olive oil
1 tb Sesame seeds; lightly
1/2 Shallot; minced
5 c Spinach leaves; washed
2 Limes; juiced
1 sm Garlic minced
 salt and pepper to taste
1 Shallot; minced
1/2 ts Asian sesame oil
1/3 c Peanut oil
2 tb Rice wine vinegar
 And spun dry; loosely packed

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

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Nutrition

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Serving Size: 1 Serving (45g)
Recipe Makes: 4 servings

Calories: 163
Calories from Fat: 160 (98%)

Amt Per Serving		% DV

	Total Fat 17.7g	24 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 8.2g
	Polyunsanturated Fat 5.7g
Cholesterol 0mg		0 %
Sodium 204.7mg		7 %
Potassium 16.6mg		0 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.6g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 163

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