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Tatsoi Wilted in Mustard Dressing
Preparation info
- Serves
4
as a side dish
Appears in
Published 2001
Crisp pale stalks topped with ivy green glossy leaves are quick to prepare and just the right note to complement seafood. The color is as vivid as the mustardy tang of the tatsoi, a taste echoed by the lightly sharp dressing.
Ingredients
4 1 pound 2 2
Method
- Trim tatsoi bases to separate leaves. Rinse in several changes of water, inspecting carefully for grains of sand. Spin-dry.
- Cut apart scallion bulbs and greens. Mince bulbs. Thin-slice greens. Combine bulbs with lemon juice, mustard, and salt, stirring to dissolve salt. Blend in oil.
- Pour dressing into a very wide skillet set over moderate heat. Add l
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