When it comes to enjoying a delicious Nobu spinach salad, the right pairings can elevate your meal. Pair this salad with grilled salmon or chicken to add a lean protein. The richness of the fish or poultry complements the earthiness of spinach well.
You can also serve it alongside a light miso soup, which ties in beautifully with the miso flavors in the salad. Some crusty bread could be a great addition too, especially to mop up any leftover dressing.
And let’s not forget about a glass of chilled sake or a crisp white wine to round out this delightful meal.
I remember the first time I stepped into Nobu in New York. The atmosphere buzzed, a fusion of cultures, flavors, and culinary artistry. The standout for me?
The Nobu spinach salad. It was vibrant, beautifully presented, and bursting with flavor. Ever since that day, I’ve made it my mission to recreate that culinary magic at home. This isn’t just a salad; it’s a culinary experience, and I’m excited to take you through it.
What is Nobu Spinach Salad?
Nobu spinach salad is a fresh, vibrant dish that showcases the exquisite combination of tender baby spinach and a variety of other ingredients. This salad isn’t just about greens. Think of it as an ensemble of flavors that come together to create a perfect balance.
The simple yet rich dressing adds depth, while elements like miso and Parmesan enhance the experience. It’s both refreshing and satisfying, making it a must-try.
What is the Flavor Profile of This Dish?
The flavor profile of Nobu spinach salad is a blend of umami and freshness. The miso paste brings a savory depth, while the yuzu juice adds a zesty kick. You’ll taste a hint of nuttiness from the toasted sesame seeds and the luxurious notes from the truffle oil.
Parmesan gives it a creamy finish. Each bite is like a dance of flavors—light but satisfying. Trust me, it really gets your taste buds excited.
What Makes This Recipe Different From Other Nobu Spinach Salads?
What sets this version apart is its simplicity yet profound depth of flavor. Many variations get lost in additional ingredients that overshadow the main components.
This recipe maintains the integrity of the spinach while enhancing it with carefully chosen ingredients that don’t overwhelm the palate. The oils and miso provide a velvety texture without being too heavy, making it perfect for a variety of occasions.
Ingredients You’ll Need
To whip up this delicious salad, here’s what you’ll need:
- 280g / 10oz tender baby spinach leaves
- 60g / ⅔ cup thinly sliced leeks
- 80g / ⅔ cup red or white miso paste
- 1 teaspoon dried miso flakes
- 2 tablespoons high-quality extra virgin olive oil
- 2 teaspoons infused truffle oil
- 1 tablespoon freshly squeezed yuzu juice
- 2 tablespoons finely grated Parmesan cheese
- Freshly cracked black pepper
- 1 tablespoon toasted sesame seeds
- 1 teaspoon lemon zest
Step by Step Directions
Step 1: Prepare the Ingredients
Start by washing the baby spinach. Remove any wilted leaves. Then, dry the spinach using a salad spinner or pat it dry. Next, thinly slice the leeks, making sure they’re clean and free of grit. Set both ingredients aside.
Step 2: Make the Dressing
In a mixing bowl, combine the red or white miso paste, dried miso flakes, extra virgin olive oil, truffle oil, yuzu juice, and lemon zest. Whisk them together until you achieve a smooth consistency. This dressing should be creamy but loose enough to coat the spinach easily.
Step 3: Assemble the Salad
In a large bowl, add the spinach and leeks. Drizzle the dressing over the top. With clean hands or tongs, gently toss the ingredients together. Be careful not to crush the spinach. You want it to remain light and airy.
Step 4: Add the Finishing Touches
Once the salad is dressed, sprinkle the finely grated Parmesan cheese over the top. Add a dash of freshly cracked black pepper and the toasted sesame seeds. This final layer adds texture and flavor, making your salad visually appealing.
Step 5: Serve the Salad
Transfer the salad to a serving dish or individual bowls. You can garnish it with a bit more Parmesan or sesame seeds if desired. Serve immediately, or let it chill for a bit to blend the flavors. Either way, your guests will be impressed.
Tips On Making Nobu Spinach Salad
- Use Fresh Ingredients: The key to any salad is fresh ingredients. Make sure your spinach is vibrant and your leeks are crisp. Quality matters.
- Yuzu Juice Alternatives: If you can’t find yuzu juice, you can substitute with a mix of lime and lemon juice to mimic that unique citrus flavor.
- Truffle Oil Sensibility: Truffle oil is potent. Start with less and adjust according to your taste preference.
- Balance Flavors: If the dressing is too strong, balance it with a little more oil or some water. You want a harmonious mix.
- Let It Marinate: For the best flavor, let the salad sit for about 15 minutes before serving. This allows the spinach to absorb the dressing.
How Can I Store This Nobu Spinach Salad?
Leftover Nobu spinach salad can be stored in the fridge. It’s best consumed within 1-2 days. Place it in an airtight container. The leaves may wilt, so consider storing the dressing separately if you plan to keep it for longer.
Substitute Options for Ingredients
Finding certain ingredients might prove challenging. Here are some substitutes that can work in a pinch:
- Spinach: If you’re out of spinach, try arugula or kale. Both provide unique flavors and nutrients.
- Miso Paste: If miso paste isn’t available, soy sauce mixed with tahini can create a similar depth of flavor.
- Yuzu Juice: In place of yuzu juice, you can use a mix of lime juice and orange juice to capture that citrus punch.
- Parmesan Cheese: For a dairy-free option, use nutritional yeast. It adds a cheesy note without the dairy.
Nobu Spinach Salad Recipe
Equipment
- Salad spinner
Ingredients
- 280 g / 10oz tender baby spinach leaves
- 60 g / ⅔ cup thinly sliced leeks
- 80 g / ⅔ cup red or white miso paste
- 1 teaspoon dried miso flakes
- 2 tablespoons high-quality extra virgin olive oil
- 2 teaspoons infused truffle oil
- 1 tablespoon freshly squeezed yuzu juice
- 2 tablespoons finely grated Parmesan cheese
- Freshly cracked black pepper
- 1 tablespoon toasted sesame seeds
- 1 teaspoon lemon zest
Instructions
- Start by washing the baby spinach. Remove any wilted leaves. Then, dry the spinach using a salad spinner or pat it dry. Next, thinly slice the leeks, making sure they’re clean and free of grit. Set both ingredients aside.
- In a mixing bowl, combine the red or white miso paste, dried miso flakes, extra virgin olive oil, truffle oil, yuzu juice, and lemon zest. Whisk them together until you achieve a smooth consistency. This dressing should be creamy but loose enough to coat the spinach easily.
- In a large bowl, add the spinach and leeks. Drizzle the dressing over the top. With clean hands or tongs, gently toss the ingredients together. Be careful not to crush the spinach. You want it to remain light and airy.
- Once the salad is dressed, sprinkle the finely grated Parmesan cheese over the top. Add a dash of freshly cracked black pepper and the toasted sesame seeds. This final layer adds texture and flavor, making your salad visually appealing.
- Transfer the salad to a serving dish or individual bowls. You can garnish it with a bit more Parmesan or sesame seeds if desired. Serve immediately, or let it chill for a bit to blend the flavors. Either way, your guests will be impressed.
Notes
- Use Fresh Ingredients: The key to any salad is fresh ingredients. Make sure your spinach is vibrant and your leeks are crisp. Quality matters.
- Yuzu Juice Alternatives: If you can’t find yuzu juice, you can substitute with a mix of lime and lemon juice to mimic that unique citrus flavor.
- Truffle Oil Sensibility: Truffle oil is potent. Start with less and adjust according to your taste preference.
- Balance Flavors: If the dressing is too strong, balance it with a little more oil or some water. You want a harmonious mix.
- Let It Marinate: For the best flavor, let the salad sit for about 15 minutes before serving. This allows the spinach to absorb the dressing.
Nutrition
Frequently Asked Questions
Conclusion
Recreating the Nobu spinach salad at home is a rewarding experience. Every bite bursts with flavor; it’s vibrant and fresh.
With just a few simple steps, you can bring restaurant-quality cuisine to your dining table. I promise, this salad will become a staple in your home, just like it has in mine.
So go ahead, gather your ingredients, and let’s impress family and friends with a dish that’s as delicious as it is beautiful. Trust me, once you try this, fine dining will start to feel a little less intimidating and a lot more accessible.
Bon appétit!
