Tatsoi Salad with Sesame Dressing

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Tatsoi Salad with Sesame Dressing

 

 

8 tsp tahini

3 tsp GF soy sauce

1 garlic clove, finely chopped

4 tsp lemon juice

1/4 cup peanut oil

2 green onions

1/3 telegraph cucumber, peeled, cut in half, seeded

1 bunch tatsoi, trimmed

200 g (7 oz) frozen edamame, thawed, shelled (see notes)

1 tsp white sesame seeds

 

 

1. Combine the tahini, soy sauce, garlic and lemon juice in a small

bowl. Add the peanut oil and mix thoroughly until emulsified. Add a

small amount of water if dressing is too thick. Season to taste with

salt and freshly ground white pepper. Set aside.

 

2. Trim green part of spring onion and discard. Thinly slice white

bulb lengthways. Thinly slice cucumber widthways. Arrange tatsoi on a

platter and scatter spring onion, cucumber and edamame over, then

sprinkle with sesame seeds. Serve salad with sesame dressing.

 

 

 

NOTE: With its mild mustard flavour, tatsoi is generally eaten raw,

but may be added to soups at the end of the cooking period.

 

NOTE: Edamame are Japanese green soybeans still in their pod.

 

 

 

Serves 4.