Tatsoi Salad with Sesame and Ginger Dressing

I’ve been trying to eat more salads in order to prepare for my wedding day. I also have been trying to use more vegetables that I have never used before. A trip to the farmer’s market yielded an opportunity: Mystery Vegetable to be used in Salad! I found a veggie called Tatsoi. It looked pretty and I had never seen it, so I grabbed a bunch.

The trouble was that I had forgotten what it was called by the time I got back home with my haul. I knew it began with a “T.” I felt a bit paralyzed about how to cook with it since The Bitter Melon incident; I needed a recipe for some guidance, and how could I find a recipe if I couldn’t even remember the name of the veggie? I was kicking myself. Thankfully, Andrew came to the rescue by looking up a list of vegetables that began with “T” and he found it! My hero.

I found a recipe by Kalyn’s Kitchen:

http://www.kalynskitchen.com/2008/07/chilled-wilted-tatsoi-salad-recipe-with.html

I made a few tweaks, and I present to you my Tatsoi Salad with Sesame and Ginger Dressing. While it does involve an ice bath…

…It was delicious when cold, very refreshing and made me feel like I was finally working towards my goal of eating healthy-ish.

Tatsoi Salad with Sesame and Ginger Dressing

Serves 2

Salad Ingredients

12 ounces Tatsoi Leaves

toasted sesame seeds for garnish

Dressing Ingredients

1 tablespoon unseasoned rice vinegar

1 tablespoon soy sauce

1 tablespoon teriyaki sauce

1 tablespoon grated fresh ginger root

1 clove minced garlic

1 teaspoon honey

1/2 teaspoon sriracha (or any other type of Asian hot chili sauce)

fresh ground black pepper

Directions

Bring a large pot of lightly salted water to a boil. Meanwhile, fill a large bowl with cold water and add a tray of ice cubes. Feel it, it should be cold! Wash the Tatsoi leaves, and cut into thick strips perpendicular to the stalks. Use all of the Tatsoi leaves except for the bottom half inch or so.

Once the water is really boiling, add the Tatsoi and cook for exactly ONE minute. Have a colander ready. Dump the Tatsoi into the colander, then immediately plunge the leaves into the ice bath. Swirl them around in the water and then let them sit in the water to cool off. Once the leaves are cool, strain them again in the colander and shake off the excess water. I pressed the Tatsoi lightly while in the colander so they wouldn’t be too wet in the salad.

In a large bowl (preferably with a tight-fitting lid), mix the dressing ingredients together with a whisk until well-combined. Add the drained Tatsoi to the bowl. If you have a lid for your bowl, put the lid on and shake the salad so it’s coated with the dressing. If you do not have a lid, and merely have ill-fitting plastic wrap that seemingly sticks to nothing but itself, stir the tatsoi leaves with the sauce and then try to cover it the best you can. Chill the salad in the refrigerator for at least one hour, mixing the salad a few times throughout so it is really coated in the salad dressing.

To serve, use tongs or a slotted spoon to remove the Tatsoi from the bowl and arrange on a plate. Sprinkle the toasted sesame seeds over the salad. Pour any remaining dressing over the salad and serve.

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