Philacatessen | Wasabina: Where Have You Been All My Life?


I love it when I discover a totally new food. This happened to me recently at the farmers market when I stumbled upon a bin of wasabina sandwiched between a bin of arugula (love it, but old news) and baby greens (ditto).

I asked the farmer about it, and he explained that wasabina is a mustard green varietal, so named because it has a spicy-mustardy-horseradishy kick similar to wasabi. Then he offered me a leaf to taste. Well, it was love at first bite.

I brought home a hefty bag and enjoyed it all week in a bunch of different salads. I found that the wasabina’s sharpness married beautifully ingredients that complemented it with different flavor and texture.

The best salad I made combined wasabina with a sweet crunchy raw beet and a creamy ripe avocado. Salt, pepper, oil and vinegar. Heaven in a bowl.

Heavenly Salad for 1

Wasabina is delightful here but if you can’t find it, arugula or baby kale would be appropriate substitutes.

2 or 3 cups wasabina or other sharp-tasting baby green

1 small beet, peeled and cut into bite-sized chunks

½ ripe avocado, cut into bite-sized chunks

1 tablespoon olive oil

½ teaspoon balsamic vinegar

Salt and pepper to taste

  1. In a shallow bowl, place the greens, beets and avocados.
  2. Sprinkle with oil, vinegar, salt and pepper.
  3. Toss and enjoy.


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