My latest obsession at the farmers market has been tatsoi, a Japanese cabbage with a distinctive sweet-yet-spicy flavor, and a buttery texture somewhere between spinach and bok choy. It’s also known as spoon mustard, because of it’s spoon-shaped leaves, which make the perfect vessels for a tangy vinaigrette and crumbled goat cheese. In this simple salad, sweet summer peaches and quick-pickled radishes compliment the earthiness of these beautiful dark greens.
Tatsoi Salad with Peaches & Pickled Radishes
for the pickled radishes
6 to 8 radishes of your choice
1/2 cup red wine vinegar
1/2 cup water
1 tblsp sugar
1 tsp coarse salt
1 tsp black peppercorns
for the vinaigrette
2 tblsp white wine vinegar
1 tsp minced chives
6 basil leaves, minced
salt & coarse pepper
3 tblsp extra-virgin olive oil
for the salad
3 cups tatsoi leaves, stems trimmed off, well rinsed and spun dry
1 Belgian endive, cored and sliced on a diagonal
1 ripe but firm yellow peach, pitted and sliced in half-moons
1/4 cup crumbled lavender goat cheese (or other fresh goat cheese, or blue cheese)
1. Pickle the radishes. Trim the radishes and cut them crosswise into 1/4 inch slices, and place them in a clean mason jar. In a small saucepan, heat the vinegar, water, sugar, salt and peppercorns over medium heat, stirring, until the sugar has dissolved. Pour the hot pickling liquid over the radishes. Let cool slightly, then seal tightly and place in the refrigerator for at least 3 hours, or overnight.
2. In the bottom of a large bowl, whisk together the vinegar, salt and pepper, and in a slow, steady stream, the olive oil. Whisk in the chives and basil. Add the tatsoi leaves, endive, peach slices, and a handful of pickled radishes. Toss gently to coat in the dressing. Divide between shallow bowls and crumble the goat cheese over the salads. Finish with cracked pepper.