Saturday, March 07, 2009
Tatsoi is a fantastic vegetable to eat raw. It has a strong flavour without being bitter, tough, stringy, or tooth-coating like spinach. Mixing up a salad dressing from whatever is in the cupboard is a great way to enjoy spring greens, and I wanted something a spicy and a little sweet - something that could stand up to the tatsoi.
I tried using Chinese tahini in the dressing, but it seized up every time I added another ingredient. I later learned this is completely normal, I had just never run into it before because every time I've used tahini it was in a blender recipe. Cooking 'unplugged' definitely helps you develop a deeper feel for ingredients.
A creamy dressing of mayonnaise mixed with ginger juice and a little sugar tasted fine, but too much dressing clung to the leaves and made the salad soggy. (Everyone has food quirks - I happen to hate leafy salads that are too wet. The greens have to be bone dry before I will dress them. I even use a hair dryer.) This vinaigrette worked much better - 1/2 tbs olive oil, 1/2 tsp prepared mustard, 1 tsp ketchup, 1/2 tbs white wine vinegar, and a pinch of sugar, just enough for one bowlful of leaves.