Tatsoi salad with roasted pear and walnuts


I picked up a few heads of tatsoi at the Monkhoods Nursery stand at the Rhinebeck Farmers Market on All Saints Day – which also happens to be Daisy’s Birthday. I’ve never cooked or eaten this before and interestingly, while I was buying it a couple looked at me, exclaiming how pretty the greens were and asked how I was going to prepare them. I said I had no idea, but I’d figure something out. And after a brief stint online googling “tatsoi recipes” and then “tatsoi salad” because what I needed to accompany the cream of mushroom soup that Dean was making for dinner was a salad. There arrived several pairing of tatsoi with pears. The pears I bought from the market that day were still underripe. So I cut them up and roasted them.


2 small heads tatsoi, washed, dried
1 small clove garlic, minced
1 Bartlett pear, medium cube
few whole walnuts
Pecorino Romano, or parm or blue cheese or manchego
olive oil
apple cider vinegar


Roast the pears in a medium ramekin with a few dots of butter on 400. Put the walnuts in a separate ramekin and roast those as well. The walnuts will be ready faster than the pears. The pears are ready when they are not totally collapsed and, while it seems stange to apply this terms to roasted pears, but they are al dente.

Pile the larger tatsoi leaves on top of one another and slice horizonally across the stems into 1/4″ slices. Slice the little leaves the same width. Add to salad bowl

Heat up the olive oil and add the garlic, let it simmer gently without coloring for a minute. Turn off the heat and let it cool slightly then add a pinch of salt, a dash of cider vinegar, maybe a little more salt and some pepper, whisk.

Pull the walnuts out of the oven, chop up.

Pull the pears out of the oven and sprinkle a little salt on them.

Add dressing to tatsoi, toss, add pears and walnuts and toss. Add salt, pepper, additional vinegar to taste. Grate pecorino on top and serve.

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