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Mustard Greens, Kohlrabi and Carrots with Ginger Dressing

Mustard Greens, Kohlrabi and Carrots with Ginger Dressing 4.000

Deb Lindsey for The Washington Post

Nov 12, 2014

Boiled cider is the key to this salad's dressing, lending a sweet-tart complexity.

Find it in specialty food stores or online, or make it by reducing fresh cider on the stove to about 1/7th of its original volume; see the related recipe. Maple syrup is an acceptable substitute, but the resulting dressing will be lighter-bodied and milder in flavor.

For this salad, seek out a tender, more delicate variety of mustard green, such as red or green frill. Or use a mix of younger leaves; they will have a more delicate flavor and texture than mature leaves, which can be overpowering when raw.

Make Ahead: The salad dressing can be made and refrigerated a day in advance. Bring it to room temperature and shake to re-emulsify before using.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 8 cups lightly packed mustard greens (from about 2 small bunches, or 1 large; about 12 ounces)
  • 1 large carrot, scrubbed well
  • 1 bulb green kohlrabi
  • 2 teaspoons white sesame seeds (unhulled, if possible)
  • One 3/4-ounce piece young ginger root
  • 1 clove garlic
  • 1/4 teaspoon plus 1/8 teaspoon fine sea salt
  • 1 1/2 teaspoons apple cider vinegar
  • 1 tablespoon boiled cider (see related recipe; may substitute pomegranate molasses)
  • 3 tablespoons extra-virgin olive oil
  • Cracked black pepper

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Directions

Tear the mustard greens into large, bite-size pieces; rinse them in a bowl of cool water, then spin dry. Transfer to a large bowl.

Trim the carrot. Trim and peel the kohlrabi; cut each into matchstick-size strips (julienne) and add to the mustard greens.

Toast the sesame seeds in a small skillet over medium-low heat, shaking the pan occasionally, until the seeds are lightly browned; this should take about 5 minutes. Transfer to a small plate to cool.

Cut the ginger and garlic into small pieces. Use a mortar and pestle to pound the garlic and ginger with 1/8 teaspoon of salt to form a pastelike mixture. Transfer to a bowl.

Alternately, smash the garlic and ginger with the flat side of a knife, then mince.

Add the vinegar, the boiled cider and the remaining 1/4 teaspoon of salt to the bowl, then gradually whisk in the oil to form an emulsified dressing. Pour it over the greens; use your hands to gently toss the salad. Taste, and add salt and/or cracked black pepper as needed.

Divide evenly among individual plates; garnish with the toasted sesame seeds. Serve right away.

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Recipe Source

From food writer Emily C. Horton.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 170


% Daily Values*

Total Fat: 11g 17%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 250mg 10%

Total Carbohydrates: 15g 5%

Dietary Fiber: 6g 24%

Sugar: 7g

Protein: 5g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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