salad of baby tatsoi and yellow pepper

February 21, 2014 • Nancy Wolfson-Moche

Bok choy, pak choi or tatsoi – how do they differ? Bok choy and pak choi are classified as cabbages, while tatsoi is an Asian mustard green, also known as “spoon mustard”. All belong to the brassica family with relatives like broccoli, Brussels sprouts, head cabbage, kale and collard greens.  I found these tatsoi microgreens at the local green market. Grown in a hoop house, they could be steamed or blanched, but we enjoyed their delicate texture and sweet flavor in a raw salad.

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serves 2

INgredients

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¼ pound baby tatsoi

1 yellow pepper

pinch sea salt

half ruby red grapefruit

Process  Wash the tatsoi well by immersing it in water.

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Strain and allow to dry (or use a salad spinner to dry).  Trim any brown ends from the leaves. Wash the yellow pepper by immersing it in a separate bowl of water. Slice off about a quarter of the yellow pepper.

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Cut this piece into very thin (one-quarter-inch-wide) strips. Cut the strips into quarters.

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Place the baby tatsoi into a medium-sized glass or ceramic bowl. Scatter the yellow pepper pieces and mix.  Sprinkle the sea salt on top.

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Squeeze the grapefruit

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and drizzle the juice on top of the salad.

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Serve in individual bowls.

©Nancy Wolfson-Moche 2014

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I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).