Salad is delicious. Salad is so good for you. BUT… sometimes when’s it’s frigid outside it’s tough to eat a cold salad. However, warm salads… that’s a completely different story and we have no trouble eating this Tatsoi Salad with Pan-seared Hearts of Palm!
Tatsoi is a hearty green that’s in the cabbage family. Sometimes it is also referred to as spoon mustard. Which makes complete sense because its leaves sort of look like little spoons. It is a hardy green so we like to eat it warm so the leaves are slightly cooked. It’s taste is similar to spinach so that could also be used if you are having trouble finding tatsoi.
But did you hear the best part?! Tatsoi Salad with PAN-SEARED HEARTS OF PALM! That’s right marvelous hearts of palm that have been pan-seared to leave them warm and perfectly toasty. Seriously- they are spectacular. Just talking about them, is making me crave this salad!
But l don’t want to leave out the other delicious ingredients…
1. Quinoa
2. Fennel
3. Shallot
4. Tatsoi
5. Hearts of Palm
That’s it! Just 5 ingredients and you can have an irresistibly good salad.
When we come inside on freezing cold days but know we need to eat some veggies, we make this Tatsoi Salad with Pan-seared Hearts of Palm. Warm, filling, and just plain good- what’s better for a cold day?! Happy searing!
- 1 Head Tatsoi (Leaves Removed and Rough Chopped)
- 1 Fennel Bulb (Sliced Thin)
- 2 Shallots (Sliced Thin)
- 1 15 oz. Can Hearts of Palm (Cut into 1 inch Pieces)
- 1 Cup Dry Quinoa
- Dressing:
- 2 Tbsp Liquid Aminos
- 1 Tbsp Mirin
- 1 Tbsp Rice Vinegar
- 1 inch Fresh Ginger (Grated)
- 1 Garlic Cloves (Minced)
- Cook the quinoa as per the directions on the package. When it is finished transfer it to a bowl and cover with a kitchen towel until needed.
- Meanwhile wash and prepare all of the fresh produce as per ingredients list.
- In a small bowl combine all of the ingredients for the dressing and whisk until well incorporated.
- In a deep skillet with a small amount of oil, sauté the shallots and fennel over medium heat. Stir occasionally.
- In another skillet with a small about of oil over high heat, sear the hearts of palm. Keep an eye on them to make sure they do not overly burn. Season with salt and pepper if desired.
- Once the shallots and fennel are fragrant and slightly soft add the tatsoi leaves.
- Cover the skillet with a lid for about a minute to allow the leaves to wilt.
- When the leaves have wilted stir in the cooked quinoa.
- Plate the salad and garnish the seared hearts of palm and top with a small amount of dressing.
- Enjoy!
