Light, floral, and zesty, this salad pairs antioxidant-rich Japanese spinach (tatsoi) with springtime-fresh crosscultural dressing. The salad works equally well with other types of spinach.
Serves 4
INGREDIENTS:
- 6 cups tatsoi (Japanese “baby” spinach leaves)
- ¼ cup Orange-Sesame Vinaigrette
- ¼ cup red Bermuda onion, sliced paper-thin
Orange-Sesame Vinaigrette:
Yields about 1 ½ cups
- Zest of ½ orange
- Zest of ½ lime
- 1 pickled jalapeño pepper (usually found near the olives in supermarkets), chopped, and 1 tablespoon of the brine it came in
- ⅓ cup Japanese rice wine vinegar
- ⅓ cup orange juice concentrate
- 1 ½ teaspoons Dijon mustard
- A few drops sesame oil (about ½ teaspoon)
- ⅓ cup peanut oil
- ⅓ cup olive oil
- Salt and freshly ground black pepper
INSTRUCTIONS:
- Wash and spin the tatsoi leaves, then toss gently with ¼ of the dressing. Distribute onto 4 salad plates.
- Arrange sliced onions atop each salad, and finish with a final spoonful of dressing.
Orange-Sesame Vinaigrette:
- Combine zest, pickled jalapeño and brine, rice vinegar, orange concentrate, Dijon, and sesame oil in a blender.
- Blend on medium speed, slowly drizzling in the peanut and olive oils. Season to taste with salt and pepper.
TIPS FOR TATSOI SALAD:
- Choose Fresh Tatsoi: Look for fresh and vibrant tatsoi leaves. They should be crisp and free from wilting or yellowing.
- Thorough Washing: Tatsoi can trap dirt and grit between its leaves, so make sure to wash it thoroughly. Use a salad spinner or a bowl of cold water to rinse and remove any debris.
- Use a Gentle Hand: Tatsoi is delicate, so be gentle when tossing it with the dressing to avoid bruising the leaves.
- Customize Ingredients: While the recipe specifies red Bermuda onions, feel free to use other varieties of onions or shallots based on your preference.
TIPS FOR ORANGE-SESAME VINAIGRETTE:
- Fresh Citrus Zest: When zesting the orange and lime, ensure you only remove the colored outer layer (zest) and avoid the bitter white pith beneath.
- Control the Heat: The pickled jalapeño adds some heat to the vinaigrette. Adjust the amount to your desired level of spiciness. Remove the seeds for a milder flavor or include them for more heat.
- Balancing Flavors: Taste the vinaigrette as you blend it to ensure it has the right balance of sweetness, acidity, and spiciness. Adjust by adding more orange juice concentrate, vinegar, or pickled jalapeño brine as needed.
- Use Quality Oils: Use high-quality peanut and olive oils for the best flavor in your vinaigrette.
- Store Properly: Leftover vinaigrette can be stored in an airtight container in the refrigerator for up to a week. Shake or whisk it before using it again as the ingredients may separate over time.
These tips should help you create a delicious Tatsoi Salad with Orange-Sesame Vinaigrette. Enjoy your meal!
Whether you’re preparing a light, refreshing salad for a weekday lunch or a special dinner, this Tatsoi Salad with Orange-Sesame Vinaigrette offers a delightful fusion of flavors. The freshness of tatsoi, the zesty citrus notes, and the hint of spice from jalapeño create a harmonious blend. Drizzle the homemade vinaigrette over the delicate tatsoi leaves and sliced onions for a truly satisfying dish. It’s a cross-cultural culinary delight that’s sure to please your palate.
Enjoy your delicious Tatsoi Salad with Orange-Sesame Vinaigrette!
