Meat the DCS Grill

MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN

Spinach Salad with

Carrots, Orange,

and Sesame

SERVES 4 TO 6

Toast the sesame seeds in a dry skillet over medium heat

until fragrant (about 1 minute), and then remove the pan

from the heat. Use a vegetable peeler to shave the carrots

into long ribbons.

2 oranges

6 ounces (6 cups) baby spinach

2 carrots, peeled and shaved into ribbons

2 scallions, sliced thin

2 tablespoons plus 1 teaspoon rice vinegar

1 small shallot, minced

1 teaspoon Dijon mustard

¾ teaspoon mayonnaise

¼ teaspoon salt

3 tablespoons vegetable oil

1 ½ tablespoons toasted sesame oil

1 tablespoon sesame seeds, toasted

1. Grate ½ teaspoon zest from 1 orange and set aside.

Cut away peel and pith from oranges. Holding fruit over

bowl, use paring knife to slice between membranes to

release segments. Place spinach, carrots, scallions, and

orange segments in large bowl.

2. Combine vinegar, shallot, mustard, mayonnaise,

salt, and reserved orange zest in small bowl. Whisk until

mixture appears milky and no lumps remain. Combine

vegetable oil and sesame oil in liquid measuring cup.

Whisking constantly, very slowly drizzle oils into mixture.

If pools of oil gather on surface, stop addition of oils and

whisk mixture well to combine, then resume whisking in

oils in slow stream. Vinaigrette should be glossy and lightly

thickened.

3. Pour vinaigrette over spinach mixture and toss to

coat; sprinkle with sesame seeds and serve immediately.