Wilted Sesame-Ginger Tatsoi Salad

Directions

1Bring a large pot of salted water to a boil, and fill another bowl with cold water and a handful of ice cubes.

2Wash Tatsoi leaves and cut into thick strips. I used a salad spinner (affiliate link) for this.

3Dump Tatsoi into boiling water, time for exactly one minutes, then drain immediately into colander and dump into bowl with ice water. (I used the salad spinner again for the ice water.)

4While Tatsoi is cooling in ice water, get a plastic bowl with a tight fitting lid that’s large enough to hold all the Tatsoi.

5Mix dressing ingredients in this bowl, then drain Tatsoi well and add to dressing.

6Chill in the refrigerator an hour or more, turning bowl over a few times so Tatsoi remains coated with the dressing.

7To serve, use tongs or a slotted spoon to remove Tatsoi from bowl and arrange on serving plates.

8Toast sesame seeds for 1-2 minutes in a dry pan and sprinkle over salad. (If using a mixture, the black seeds burn more quickly than the white ones.)

9Serve immediately.