Curious as to what you can do with Tatsoi? This versatile little green vegetable may have been overlooked in your veggie box for some time, just because it looks different. But it is very meal worthy. Mix Tatsoi with lettuces and other greens; drizzle with dressing or vinaigrette. Steam, wilt, lightly stir fry or sauté and serve as an accompaniment to chicken, fish, or other proteins or as a cooked, chilled salad. Toss in soups for flavor and texture or use as a bed or garnish. Make an awesome pesto.
Tatsoi is high in beta-carotene and Vitamins A, C, and K; calcium, potassium, phosphorous and iron.
- 1/4 cup pecans, chopped & toasted
- 2 or 3 bunches tatsoi and/or romaine lettuce, leaf lettuce, mixed greens
- 1/2 of a cucumber, peeled, seeded, & cut into 1/4″ slices
- 1T olive oil
- 1/4 cup red onion, finely chopped
- 1/4 cup apple cider vinegar
- 2T pure maple syrup
- salt & pepper, to taste
- 1/4 cup goat cheese or feta cheese, crumbled
In a small, dry skillet, toast pecans over low heat, stirring constantly, for 2-3 minutes. Set aside to cool.
In a salad bowl, toss together greens & cucumber. In a small skillet, sauté red onion in olive oil until softened. Add vinegar & maple syrup and bring to a boil. Season with salt & pepper, pour over greens & cucumber, and toss with cheese & toasted pecans.