Instructions: Place 2 1/2 tablespoons of the sesame seeds in a blender with the rest of the dressing ingredients and blend until smooth. Without trimming the roots and stems, wash the spinach in a large bowl of water; discard any wilted leaves.

Bring a large pot of water to a boil. Add the spinach and cook 1 minute. Drain, rinse under cold running water, and drain again. Lay 2 or 3 bunches of spinach together on a work surface so they form a bundle about 1-inch in diameter; squeeze to remove as much water as possible. Trim and discard the root ends and cut each bundle into 2-inch lengths. Repeat with the remaining spinach. Arrange the cut bundles on a serving platter and pour the dressing on top. Sprinkle with the remaining sesame seeds.

This recipe yields 4 to 6 servings.

Tip: Fermented bean curd is packed in jars in a thin liquid flavored with wine. It may have chiles added for color and flavor. Dont be put off by its very pungent odor; it is delicious in this dressing. Covered and refrigerated, a jar of "fu yu" will keep for a long time.

Microwave Method: In step 2, spin the spinach dry in a plastic salad spinner. Cover the spinner with plastic wrap, place it right in the microwave, and cook on high for 4 minutes. Divide the spinach into 3 bundles; lay them on paper towels and squeeze them dry, forming 1-inch logs as above. Trim, cut, and dress as above.

Comments: A mixed green salad you toss. My spinach salad, made Chinese style with cooked spinach, you squeeze. After eliminating the water from the spinach bunches, I cut them into logs and arrange them on a serving plate. Depending on my mood, I stack them like cordwood or stand the bundles on end.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.