Salad Week 2016: Tatsoy Salad With Ginger Sesame Vinaigrette

C – Sometimes I feel like I am part of the Chopped TV show.

It’s quite annoying. A typical week at Be Mindful. Be Human. consists of lots of planning ahead of time to prep for our cooking shoots. The night before, or sometimes a few days before, we check in to see what we need to buy for the shoots.

Sometimes, I get a crazy text about things in the Be Mindful. Be Human. fridge. This week, Jim sent me a text saying there was lots of Tatsoy, sugar snap peas, bok choy, tomatoes and spring onions.

I know I would never do well on a TV show like Chopped. I get overwhelmed under pressure. I like to contemplate my move before I make it. Let me get my head around things before I answer. When I see a list like this first thing, I think that I have to use all the of ingredients.

Luckily, I don’t have to. I am not on Chopped. No one is going to kick me off. I don’t have to cry in the corner because I didn’t win a cooking competition for not using all the ingredients.

I’m a winner because I think about the flavor combinations and textures that go into a good recipe and then create it. With the ingredients Jim suggested, not all of the vegetables go together.

Tomatoes can be strange with Asian vegetables. So, that’s out. I could mix tatsoy and bok choy. But, it may be too many cabbages in one dish. Not good. I wanted a fresh salad and not a warm cooked one, so bok choy might be out. I have only cooked with bok choy and never eaten it raw. I wanted a salad with a lot of crunchy things in it and nothing cooked.

I decided to use tatsoy, snap peas, onions, carrots, almonds and some roasted chicken. I wasn’t sure I would like tatsoy uncooked … it was amazing raw. It’s firmer than spinach and more of a mustard green. But, not too strong in taste.

The onions, snap peas, almonds and carrots give the salad a great crunchy combination. If you are eating chicken, it adds a great soft texture. I love the dressing. It’s light and coats the salad perfectly.

Salad Week 2016: Tatsoy Salad With Ginger Sesame Vinaigrette
Recipe type: Mains
Author:
Prep time: 15 mins
Total time: 15 mins
Serves: 2 salads
Ingredients
  • 1 Tbsp Mirin
  • Salt and pepper to taste
  • 1 tsp sesame oil
  • 1 thumb-sized piece of ginger, peeled and grated
  • 1 tsp toasted sesame seeds
  • 3 Tbsp canola or grapeseed oil
  • 2 small tatsoy bunches, pulled off the stalks
  • 1 carrot, peeled and sliced
  • 1 cup snap peas
  • 1 cup roasted chicken shredded
  • ¼ cup slivered almonds
  • ¼ cup thinly sliced red onions
  • ¼ cup edible flowers (optional)
Instructions
  1. In a small mixing bowl, place Mirin, sesame oil, ginger, shallot, toasted sesame seeds and salt and pepper to taste. Whisk and drizzle in the oil while continuing to whisk.
  2. Toss the tatsoy with a few tablespoons of the salad dressing. Place on a serving platter.
  3. Toss the carrots, onions and chicken with about couple of tablespoons of dressing. Place on the platter.
  4. Top with snap peas, slivered almonds and edible flowers.
  5. Drizzle more salad dressing if desired.
  6. Serve.
  7. Enjoy!

 

I am always relieved when I can use a lot of the ingredients that Jim suggests.

I am glad I am not on a timed food competition. I don’t think I will ever be.