Tatsoi Salad with Sesame, Ginger, and Crispy Shallots

December 28, 2020

This salad celebrates the wonderfully crisp and tender tatsoi leaves and stems. Lightly pickling the tatsoi stems in a dressing flavored with sesame, ginger, garlic and soy sauce ensures flavor throughout. The crispy-fried shallots are an extra step, but bring this salad to another level. This recipe combines everything you want in a salad: freshness, nuttiness, and tons of crunch. It is sure to brighten any meal! 

Serves 2

 

Ingredients

2 small bunches tatsoi

1 small carrot, shaved or sliced thinly

½ jalapeño, sliced, seeds and membrane removed

Roasted sesame seed (optional)

Salt to taste

 

For Dressing:

½ tsp minced garlic

1 tsp minced ginger

2 Tbsp rice vinegar

1 tsp honey or sugar

1 tsp soy sauce

1 tsp sesame oil

 

For Fried Shallots:

1 shallot, sliced thinly

¼ cup cornstarch 

Salt to taste

1 cup vegetable oil or other high heat oil

 

Directions

1. Wash the tatsoi in cold water, and dry. Pick the inner stems and leaves and save the larger stems and leaves for another use. Slice the tender stems on a bias and set aside. 
2. Mix all of the dressing ingredients together with a fork and pour the mixture over the sliced tatsoi stems. 
3. Heat the frying oil in a saucepan. 
4. In a bowl, mix the shallots and cornstarch until the shallots are coated evenly. In another large bowl, use a sieve to dust the excess cornstarch off of the shallots.
5. Ready a sheet tray or large plate lined with paper towels for the shallots after they are fried.  
6. When the oil reaches 350 F or a shallot immediately sizzles when dropped into the oil, fry the shallots in batches, until just barely golden. They will continue to cook and slightly darken after they are removed from the oil. 
7. Liberally salt the shallots immediately. 
8. To assemble the salad, mix the large tatsoi leaves, shaved carrots, shaved jalapeño in a large bowl. Add the tatsoi stems and dressing and mix to coat all of the vegetables evenly. Add salt to taste. 
9. Arrange the salad in a serving bowl and garnish with crispy shallots, roasted sesame, and enjoy!

 

This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc

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