CHOPPED SPINACH WITH TOASTED SESAME SEEDS

Using a salad spinner makes short work of washing fresh spinach, which
usually requires several changes of water. Start by filling the spinner
bowl with water. Then fill the basket with spinach, submerge it in the
water, and stir the spinach to release dirt. Lift the basket out and
repeat with fresh water.

1/4 cup sesame seeds

5 large (8- to 9-ounce) bunches fresh spinach, stem ends and roots
trimmed, rinsed well
4 teaspoons oriental sesame oil
1 tablespoon unseasoned rice vinegar
1/4 teaspoon hot pepper sauce

Place sesame seeds in heavy skillet; sprinkle lightly with salt. Stir
over medium heat until seeds are light golden, about 6 minutes. Set aside.

Line large colander with kitchen towel. Pack spinach, with water still
clinging to leaves, into heavy large pot. Cook over high heat until
wilted but still bright green, turning spinach with tongs for even
cooking, about 4 minutes. Transfer spinach to prepared colander. Cool
slightly. Wrap towel around spinach and squeeze out as much moisture as
possible. Transfer spinach to work surface and chop coarsely. Place in
medium bowl. Add sesame oil, vinegar, and hot pepper sauce. Toss to
blend evenly. Season to taste with salt and pepper. Sprinkle with sesame
seeds. (Can be prepared 2 hours ahead. Let stand at room temperature.)

Makes 8 servings.