Before you think you’ve never seen this before….. you’ve almost certainly eaten Tatsoi before.
The mild, mustardy leaves often show up in mixed salad greens, so — surprise! — you’re probably already acquainted. What’s so great about this green? Once you track it down, (Also Called: tat soy, tat soi, broadbeak mustard, spoon mustard, spinach mustard, and rosette bok choy), it’ll quickly become one of the most versatile green vegetables you know. It’s friendly with a number of cuisines and preparations, much like the rest of its brassica siblings.
Storage & Prep of Tatsoi:
Wrap the leaves (4) in a damp paper towel, and store them in a plastic bag in the refrigerator for 3 to 5 days. Prepare fresh tatsoi by separating the leaves and washing well.
Looking for ways to use it?
Tatsoi is a very versatile green, equally suited to being served raw or lightly cooked. To make it easy, just use tatsoi anywhere you’d use spinach. Lightly steam or sauté it, wilt the leaves with a warm dressing, or add them to a soup at the end of cooking.
1. 1 head of fresh Tatsoi
2. 3 small ripe Clementines (substitute canned Mandarin Oranges)
3. ½ red bell pepper
4. A few slices of a red onion
5. 25 roasted almonds
6. A pinch of salt
7. ¼ teaspoon of freshly ground black pepper
8. ½ tablespoon of Dijon mustard
9. ½ honey
10. 1 tablespoon of Orange Marmalade
11. 1.5 tablespoons of extra virgin olive oil
12. Juice of half a lemon
Peel and thinly slice the three Clementines and place them in a large salad bowl. Thinly slice the red onion and wash the slices under cold water (this allows some of the pungency to be washed off) and then dry them with a paper towel. Slice the red bell pepper into bite sized pieces and place them in the bowl.
Wash Tatsoi under cold water and dry it completely with kitchen towels or in a salad spinner. Place the leaves in the salad bowl. The stems of Tatsoi are edible but would be a bit stringy in the salad, so I didn’t use them in the salad. But they add a lot of flavor to vegetable broth so I’ll keep them for use later. Using a sharp knife coarsely chop the roasted almonds. Add the chopped almonds and the onion pieces to the bowl.
Combine the Dijon mustard, Orange marmalade, honey, lemon juice, olive oil, salt and pepper in a small dish and whisk them all together till the liquids get emulsified to make a dressing. Drizzle the dressing over the salad bowl and toss everything together (gently) with a pair of salad serves. Serve the salad immediately so that the leaves do not wilt from the dressing.
Tatsoi in Mustard Dressing
The mustard dressing compliments the tangy taste of the tatsoi, while the dark leaves and white stalks contrast each other.
12 oz. washed and chopped tatsoi
2 medium scallions or green onions
2 tbsp. lemon juice
1 tbsp. Dijon mustard
1/4 tsp. salt
3 tbsp. olive oil
In a small bowl whisk together lemon juice, mustard, salt and oil. In a wide skillet or wok combine tatsoi and dressing and saute until leaves are tender but stalks are still crunchy. Add scallion greens and toss. Arrange tatsoi on serving platter and drizzle with any remaining dressing from the pan. (from Covered Bridge Produce in Pennsylvania)