C – Sometimes I feel like I am part of the Chopped TV show.
It’s quite annoying. A typical week at Be Mindful. Be Human. consists of lots of planning ahead of time to prep for our cooking shoots. The night before, or sometimes a few days before, we check in to see what we need to buy for the shoots.
Sometimes, I get a crazy text about things in the Be Mindful. Be Human. fridge. This week, Jim sent me a text saying there was lots of Tatsoy, sugar snap peas, bok choy, tomatoes and spring onions.
I know I would never do well on a TV show like Chopped. I get overwhelmed under pressure. I like to contemplate my move before I make it. Let me get my head around things before I answer. When I see a list like this first thing, I think that I have to use all the of ingredients.
Luckily, I don’t have to. I am not on Chopped. No one is going to kick me off. I don’t have to cry in the corner because I didn’t win a cooking competition for not using all the ingredients.
I’m a winner because I think about the flavor combinations and textures that go into a good recipe and then create it. With the ingredients Jim suggested, not all of the vegetables go together.
Tomatoes can be strange with Asian vegetables. So, that’s out. I could mix tatsoy and bok choy. But, it may be too many cabbages in one dish. Not good. I wanted a fresh salad and not a warm cooked one, so bok choy might be out. I have only cooked with bok choy and never eaten it raw. I wanted a salad with a lot of crunchy things in it and nothing cooked.
I decided to use tatsoy, snap peas, onions, carrots, almonds and some roasted chicken. I wasn’t sure I would like tatsoy uncooked … it was amazing raw. It’s firmer than spinach and more of a mustard green. But, not too strong in taste.
The onions, snap peas, almonds and carrots give the salad a great crunchy combination. If you are eating chicken, it adds a great soft texture. I love the dressing. It’s light and coats the salad perfectly.
| Salad Week 2016: Tatsoy Salad With Ginger Sesame Vinaigrette |
- 1 Tbsp Mirin
- Salt and pepper to taste
- 1 tsp sesame oil
- 1 thumb-sized piece of ginger, peeled and grated
- 1 tsp toasted sesame seeds
- 3 Tbsp canola or grapeseed oil
- 2 small tatsoy bunches, pulled off the stalks
- 1 carrot, peeled and sliced
- 1 cup snap peas
- 1 cup roasted chicken shredded
- ¼ cup slivered almonds
- ¼ cup thinly sliced red onions
- ¼ cup edible flowers (optional)
- In a small mixing bowl, place Mirin, sesame oil, ginger, shallot, toasted sesame seeds and salt and pepper to taste. Whisk and drizzle in the oil while continuing to whisk.
- Toss the tatsoy with a few tablespoons of the salad dressing. Place on a serving platter.
- Toss the carrots, onions and chicken with about couple of tablespoons of dressing. Place on the platter.
- Top with snap peas, slivered almonds and edible flowers.
- Drizzle more salad dressing if desired.
- Serve.
- Enjoy!
I am always relieved when I can use a lot of the ingredients that Jim suggests.
I am glad I am not on a timed food competition. I don’t think I will ever be.