Ingredients
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Chili Lime Vinaigrette Recipe (yield 6 quarts):
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8oz (7.5 trimmed) peeled garlicminced
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14 oz granulated sugar
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4 fl oz sambal
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64 fl oz lime juice
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16 fl oz distilled white vinegar
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32 fl oz Thai sweet chili sauce
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Second ingredients:
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3 ½ oz (3 oz trimmed) peeled garlic
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64 fl oz Water
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28 oz granulated sugar
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35 g Kosher Salt
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4 fl oz sambal
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8 fl oz distilled white vinegar
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4 fl oz fish sauce
Directions
This delicious fried spinach recipe was provided by Chef Sam Marvin, acclaimed chef and owner of Echo & Rig in Sacramento and Las Vegas.
Echo & Rig brings approachable cuisine to customers with creative twists, and the menu highlights Marvin’s expertise with butchery and ideating vegetable-forward, unique sides. One such side is the Fried Spinach Salad, a healthy starter with fried spinach, red onion, cauliflower broccoli, and chili-lime vinaigrette.
This item puts a spin on the steakhouse favorite creamed spinach, leaning into a health-forward recipe with a spicy, citrus kick. Frying the spinach brings an extra crunch to the leaf, while still retaining healthy vitamins and minerals.
How to Make Fried Spinach Salad
Fried until crisp and light, topped with a salad of shaved red cabbage, red onions, and carrots, tiny raw florets of; cauliflower and broccoli, and julienne; jalapenos and Fresno chiles tossed with a sweet chili lime vinaigrette.
For First Set of Ingredients:
- Trim garlic and mince fine.
- Place all ingredients from the top portion into a 12qt Cambro and set aside in fridge.
For Second Portion:
- Measure all ingredients separately, combine in pot.
- Bring to boil, lower to a simmer, cook for 25 minutes until contents have been reduced to 1/3.
- Remove from heat, place pot into ice bath and cool.
- Using a blender, blend together the first set of ingredients on high to puree, then add second set of ingredients, then pulse together till incorporated.
- Pour into container and refrigerate.
