Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing

Ingredients

• 10-12 ounces Tatsoi leaves
• Sesame seeds, for garnish
• 2 T soy sauce
• 1 T rice vinegar, not seasoned
• 1 tsp. grated ginger root
• 1 tsp. sweetener of your choice
• 1/2 tsp. Sriracha
• Fresh ground black pepper to taste

Directions

1. Set a large pot of salted water over high heat and bring it to a boil, then prepare a separate bowl with cold water and a handful of ice cubes.
2. Rinse the Tatsoi leaves well, using a salad spinner if you like, and slice them into wide strips.
3. Add the Tatsoi to the boiling water and set your timer for exactly 1 minute. As soon as the time is up, pour the greens into a colander to drain, then move them straight into the ice water. You can use the salad spinner again for the ice water if that makes life easier.
4. While the Tatsoi cools, choose a plastic bowl with a snug lid that is big enough for all the greens.
5. Stir the dressing ingredients together in that bowl. Drain the Tatsoi thoroughly, then add it to the dressing and toss to coat.
6. Refrigerate for 1 hour or more, flipping the covered bowl over a few times so the Tatsoi stays covered with dressing.
7. When you are ready to serve, lift the Tatsoi out with tongs or a slotted spoon and arrange it on plates.
8. Warm the sesame seeds in a dry pan for 1-2 minutes, just until toasted, then scatter them over the salad. If you are using both black and white sesame seeds, keep an eye on the black ones because they darken faster.
9. Serve right away.
10. If you save ½ in the fridge for 1 day, it will still be okay on day 2, but this salad is much better when it is freshly made.