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