Mizuna Salad with Kohlrabi and Pomegranate Seeds

Martha Stewart Living, February 2005

• Yield Serves 6
  

Ingredients

• 2 large celery stalks
• 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

Directions

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

2. 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.

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