Tatsoi!

What is Tatsoi?

It is a dark green Asian variety of Brassica rapa, also called spinach mustard, spoon mustard, or rosette bok choy. The plant has dark green spoon-shaped leaves which form a thick rosette. It has a soft creamy texture and a subtle yet distinctive flavour similar to a mild mustard green and bok choi.

Tatsoi is generally eaten raw, but may be added to soups at the end of the cooking period. When added to other greens it enhances the flavor and nutritional value.

Should be stored in the fridge in a temperature range between 32-75 F. Tatsoi is very perishable and has a short storage life.

Try it like this:

Tatsoi and Warm Scallop Salad with Spicy Pecan Praline

(recipe courtesy of epicurious.com)

Ingredients (yield 6 servings)

Praline

• 1/3 cup pecans, chopped fine
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne, or to taste
• 3 tablespoons sugar

Scallop & Tatsoi

• 3/4 pound sea scallops
• 1 tablespoon all-purpose flour
• 3/4 teaspoon salt
• 3/4 teaspoon ground cumin
• 1/8 teaspoon cayenne
• 1/2 tablespoon unsalted butter
• 1 tablespoon olive oil
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 3/4 teaspoon Dijon mustard
• 1 large firm-ripe avocado (preferably California)
• 7 cups tatsoi or baby spinach leaves, washed well and spun dry

Make Praline
In a bowl stir together pecans, salt, and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until a golden caramel. Add pecan mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container.

Method

Remove tough muscle from side of each scallop if necessary and halve any large scallops. On a sheet of wax paper combine flour, salt, cumin, and cayenne and dip flat sides of each scallop into mixture to coat, knocking off excess. In a skillet heat butter and olive oil over moderately high heat until foam subsides and sauté scallops, flat sides down, until golden and just cooked through, about 2 minutes on each flat side. Remove skillet from heat and cool scallops slightly.

In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper to taste until emulsified. Peel and pit avocado and cut into 1/2-inch-thick wedges. Cut wedges in half crosswise and add to dressing. Add scallops with any liquid remaining in skillet, tatsoi and praline and gently toss to coat.

Buon Appetito!