Spicy Spinach Salad

Was at the farmers market again today. I can't help it. Whenever I see a farmers market - I have to stop and buy something. This time I bought 4 pounds of Fuji apples and about 2 pounds of spinach - since I promised myself to eat more fruits and vegetables...

I came up with this recipe for the spinach from what I have in the refrigerator. It's based on Yum-Tua-Phoo but with spinach instead of Tua-Phoo, fresh shallots instead of deep fried and without chicken and peanuts. The salad came out delicious! Aroi mak mak. So delicious that I started to think I'm a genius.



Ingredients

• About 1/2 pound fresh spinach - thoroughly cleaned - roughly torn by hands


• 4 shallots - chopped


• Lime juice from 1 lime


• 2 tablespoons sugar


• 2 tablespoons Nam Prik Pao - roasted chili paste in soy bean oil


• 2 tablespoons fish sauce


• 1 tablespoon crushed dried chilies


• 2 hard boiled eggs - sliced

Directions

1. In a small bowl, mix lime juice, sugar, Nam prik pao and fish sauce until everything dissolves. Add more fish sauce, lime juice, sugar and/or dried chilies to taste.


2. In a big bowl, toss spinach, shallots, eggs and the sauce together. Make about 4 servings.