Mustard Greens, Kohlrabi and Carrots with Ginger Dressing
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)
1 piece (¾ ounce) young ginger root
1 clove garlic
¼ teaspoon plus ⅛ teaspoon fine sea salt, divided
1½ teaspoons apple cider vinegar
1 tablespoon boiled cider (see note; may substitute pomegranate molasses)
3 tablespoons extra-virgin olive oil
Cracked black pepper
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 ⅛ 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 ¼ 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.
Cook's notes: 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 recipe on http://www.washingtonpost.com/pb/recipes. Maple syrup is an acceptable substitute, but the resulting dressing will be lighter-bodied and milder in flavor. The salad dressing can be made and refrigerated a day in advance. Bring it to room temperature and shake to re-emulsify before using.
Nutrition values per serving: 170 calories, 11 g fat (2 g saturated), 15 g carbohydrates, 6 g fiber, 7 g sugar, 5 g protein, 0 cholesterol, 250 mg sodium.
Emily C. Horton for The Washington Post