Tatsoi Salad with Ginger Honey Vinaigrette

• 4 Servings

• Total time: 30min

Adapted from Sunday Supper

This simply delicious cold season salad is bright, crisp, fresh, and hearty. It mixes some of the seasons best crops with a warming ginger and honey dressing.

Ingredients

Salad

• 4 cups of tatsoi

• 3 cups mustard greens/spring mix/arugula/mizuna

• 4-10 sprigs of fresh cilantro

• 1/2 to 1 cup shaved/thinly sliced watermelon radish

• 1/2 tablespoon white sesame seeds

• 1/2 tablespoon black sesame seed

• Pecorino shaved for garnishing

• Salt + pepper

  Dressing

• 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
  

Instructions

• Make the dressing by 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.