Hot Tatsoi Salad Dressing
This recipe is a twist on warm spinach salad. It is quick and easy, saving you a step by not cooking the greens. Instead, you warm the dressing and toss with fresh, young Asian greens, wilting them slightly. Older, larger greens are still best cooked as they tend to be tougher.
¼ cup cider vinegar or vinegar of your choice (don’t worry if the vinegar seems potent, it will mellow with the heat and sweeten)
2 tablespoons olive or vegetable oil
2 teaspoons yellow mustard seeds (or subs. ¼ teaspoon dried mustard or use fresh to taste)
2 teaspoon minced fresh parsley or a combination of other fresh herbs
1 teaspoon grated or minced onion
1 teaspoon sugar
Place washed and dried greens in a large bowl. In a medium pot, combine all ingredients well. Heat the dressing until just before it begins to boil and pour over the greens. Toss to allow the heat to wilt the greens slightly.
Try with Tatsoi, or experiment with any of the other tender greens we receive!