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Intensely green spinach and tomato salad with peanuts from Burma: Rivers of Flavor by Naomi Duguid

  • spinach
  • fish sauce
  • peanut oil
  • tomatoes
  • dried shrimp
  • dried red chiles
  • Asian shallots
  • raw peanuts

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Notes about this recipe

  • westminstr on July 19, 2013

    I've made this salad twice, once as written and once with LN's snap pea variation instead of spinach. It is easy and versatile but consider adding some lime juice for a hit of acid. Also, it definitely tastes better spicier (though I've been leaving out most of the peppers on account of the kids).

  • L.Nightshade on June 22, 2013

    We had spinach in our CSA, but a rather small amount, and you know how spinach cooks down. So my proportions were not what was called for. I used cherry tomatoes, in a variety of colors. We were out of peanuts, so I chopped up some Marcona almonds. I made this dish after work and, I used it to accompany a chicken dish. I hadn't done any advance prep, so I made the fried shallots with the shallot oil, and the shrimp powder, just before I made the salad. Surprisingly workable. This is one more aromatic and tasty dish from the book. I do think the peanuts would have been better than the last minute almond switchout, but even so, another success.

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