Cooking with Sunday Suppers Part I | Winter Tatsoi Salad

A couple weeks ago, I received an offer I couldn’t refuse. It came in the form of an email from Karen Mordechai at Sunday Suppers, inviting me to her incredible community kitchen to cook a salad together. She had me at “Hi” but when I read the words “let’s make a salad”, well, you can imagine my reaction.


Sunday Suppers is a very special concept. Aesthetically, it’s a stunning, pristine community kitchen space overlooking South Williamsburg, where Karen holds intimate gatherings of food and design. For most people who appreciate a beautifully designed space, this is the kitchen of our dreams. Moreover, it’s the New York of our dreams - a converted industrial warehouse with mesmerizing floor to ceiling windows and killer views of the Williamsburg Bridge. It is the experience of living in New York I imagined for myself when I had a few less grey hairs and a few less appendages. But I digress. More importantly, the space itself, with its harmonious flow, soothing shades of white and sanctuary vibes, perfectly mirrors the warmth, friendliness and calm of its creator.

So on one bitterly cold but resplendently sunny February day, I headed to Sunday Suppers with my little guy Huck in tow, armed with a few finds from my fridge. It was Karen’s idea to throw together a surprise salad using whatever ingredients we had on hand. I took some tatsoi and black soy beans which I acquired a day earlier from my local greenmarket in Carroll Gardens, and furthered the Asian influence with a knob of ginger and toasted sesame seeds from my pantry. Karen brought in mustard greens, watermelon radish and her enviable pantry. Over the next couple of two hours, we, along with Karen’s team, chatted, laughed, cooked and ate two delicious salads. This is the recipe for first one.


Winter Tatsoi Salad

This is a light salad of scene-stealing greens – lightly dressed in a sweet ginger and garlic dressing.

This recipe is courtesy of Karen Mordechai at Sunday Suppers. All food photos (below) by Karen Mordechai.

| Serves 4 |

  • 4 cups of tatsoi
  • 3 cups mustard greens
  • 4 sprigs fresh cilantro, leaves only
  • 2 watermelon radish
  • 1/2 tbsp white sesame seeds
  • 1/2 tbsp black sesame seeds
  • Pecorino, shaved for garnishing
  • Sea salt + pepper

Ginger and garlic dressing

  • 1 clove garlic
  • 1 inch knob of fresh ginger
  • 2 tsp honey
  • Juice of 1/2 lemon
  • 1 tbsp apple cider vinegar
  • 3 tbsp olive oil


Make the dressing by peeling and grating the ginger and chopping the garlic finely. Combine the two in a mixing bowl or mash into a paste with a pestle and mortar. Add the honey, lemon, apple cider vinegar and olive oil and whisk to combine.

Toss tatsoi, mustard greens and four sprigs of cilantro together in a large bowl. Using a mandoline or sharp knife, slice the watermelon radish thinly and distribute evenly amongst the greens

Add some of the dressing, but only lightly, so as not to overwhelm the flavors and buoyancy of the greens.

To serve, sprinkle the salad with the sesame seeds as a garnish and add salt and pepper to taste. Top with shavings of good pecorino, as much as is desired.


SALADHetty McKinnon