Here’s a simple and seasonal salad dressing from CSA member Ramona K. Thanks for the timely submission!
I’ve prepared a batch here, paired with … well, whatever I found in my refrigerator on Thursday evening … which turned out to be collards, kohlrabi, and a radish. Of course, the dressing would go well with any sort of salad base. Nevertheless, I thought it might be nice to document this salad base because collards and kohlrabi are two of our lesser-known veggies.
We’ll explain the dressing first, followed by a little photographic explanation of how I prepared the vegetables.
1) Coarsely chop your scallions and garlic scapes. (Shown in the left and right images, respectively.)
2) Toss those in the blender.
3) Add the honey, mustard, red wine vinegar, lemon juice, olive oil, salt and pepper. Blend! It comes out looking something like this:
Now that you’ve successfully created your dressing, here’s one way you could prepare your salad base:
1) Cut the stem out of your collard leaves.
2) Match up the two halves of your collard leaf, and cut them into strips.
3) Toss your collard strips into a mixing bowl. Then cut the top and bottom off your kohlrabi.
4) Trim off the protruding leaf stalks. Then chop your kohlrabi in half and slice the halves latitudinally into 1/4-inch slices.
5) Trim the skin from the slices of kohlrabi and then cut the rest of the slice into strips.
6) Slice up your radish, toss everything with the dressing in the mixing bowl, and put it on your plate. Top with nuts or seeds, if desired. (I’ve got some sunflower seeds on there.) Enjoy!