CSA Salad with Carrot-Ginger Dressing

CSA distributions have begun, and we all know what that means in New England: greens! And loads of cruciferous roots, stems, and leaves, too. While many of these items are delicious sauteed, stir-fried, and roasted, I prefer to eat them in their raw state when temperatures linger in the upper 80's/low 90's, much like they have this week. Here's a suggestion for a CSA-inspired salad with a refreshing and robust carrot-ginger dressing.

CSA Salad
Makes 2 servings
Ingredients:

• 6 cups salad greens, such as chopped head lettuce, spinach, or arugula
• 2 cups Asian greens, such as chopped mustard greens, kale, bok choy, or cabbage
• 1 kohlrabi, julienne-sliced
• 4 radishes or 2 turnips, thinly-sliced
• 1 cup sugar snap or snow peas, tops and strings removed
• Garnish of scallions, thinly-sliced

Directions:
Wash, chop, and (salad) spin greens. Wash and prep other vegetables as indicated. Combine and gently toss greens and kohlrabi with carrot-ginger dressing or preferred dressing; garnish with radish/turnip slices, peas, and scallions.

Carrot-Ginger Dressing
Makes about 1 1/2 cups or more

Ingredients:

• 4 medium carrots, roughly chopped
• 1-inch piece of fresh ginger, peeled and roughly chopped
• 1-2 tbsp garlic scape, finely chopped
• 3 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp soy sauce
• 1/4 cup oil (I used walnut oil)

Directions:

Place all ingredients except oil in a blender or food processor; process until finely chopped. Slowly add the oil and continue processing until smooth; add water to thin, if desired. The dressing can be refrigerated in an airtight container for up to one week.

Rebekah

Images by Rebekah Carter (2012). Dressing recipe slightly adapted from The Kitchn.