Recipe | Winter Tatsoi Salad
We were very excited when we heard that Hetty from Arthur Street Kitchen in Australia was moving to Brooklyn, Hetty's salad delivery service is a very inspiring company where she locally delivers homemade seasonal salads to homes. We are hopeful Hetty might this service here as well, she certainly has a few signups at the SS studio. So in continuation of this new #studiomeals series we invited Hetty to come over and make a salad with us. She brought what she had in her refrigerator and we contributed what was in ours. We ended up falling in love with Tatsoi and making two salads. Here is the first.
Recipe | Tatsoi and Mustard Green Salad with Ginger Honey Vinaigrette
4 cups of tatsoi
3 cups mustard greens
4 sprigs fresh cilantro, leaves only
2 watermelon radish
1/2 tablespoon white sesame seeds
1/2 tablespoon black sesame seed
Pecorino shaved for garnishing
salt + pepper
1 clove garlic
1 inch knob of fresh ginger
2 teaspoons honey
juice of 1/2 lemon
1 tablespoon apple cider vinegar
3 tablespoons olive oil
Make the dressing by peeling and grating the ginger and chopping the garlic finely. Combine the two in a mixing bowl or mash into a paste with a pestle and mortar. Add the honey, lemon, apple cider vinegar and olive oil and whisk to combine.
Toss tatsoi, mustard greens and cilantro leaves together in a large bowl. Using a mandoline or sharp knife, slice the watermelon radish thinly and distribute evenly amongst the greens
Add some of the dressing, but only lightly, so as not to overwhelm the flavors and buoyancy of the greens.
To serve, sprinkle the salad with the sesame seeds as a garnish and add salt and pepper to taste. Top with shavings of good pecorino, as much as is desired.