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Mizuna Salad with Kohlrabi and Pomegranate Seeds

1 medium kohlrabi bulb (8 ounces), trimmed and peeled
1 small pomegranate
3 1/2 cups Mizuna (3 ounces) or other tender, bitter salad greens such as arugula or dandelion
2 tablespoons champagne vinegar
1/8 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon sugar
1/2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil

. Using a mandolin or a sharp knife, thinly slice the celery and kohlrabi. Cut kohlrabi slices into 1/4-inch-wide strips.

. Halve pomegranate; remove enough seeds to yield 1/2 cup (reserve remainder for another use). Add seeds, celery, kohlrabi, and Mizuna to a serving bowl.

. Whisk together vinegar, salt, pepper, sugar, and mustard. Whisking constantly, add oil in a slow, steady stream; whisk until emulsified. Toss with salad.


Adapted: from Martha Stewart Living





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