Light Green Crunchy Salad
There’s always a green salad with dinner in our house, the crunchier the better. If I told you how many hearts of romaine we go through in a week you’d be unsettled.
Servings: 6 People
- 1 small kohlrabi trimmed and peeled (optional)
- 10 ribs celery
- 3 hearts romaine lettuce
- 3 tablespoon unseasoned rice vinegar
- 3 tablespoon extra-virgin olive oil
- 2 tablespoon Dijon mustard
- Kosher or coarse salt and freshly ground black pepper to taste
- 1 cup pea shoots optional
If using the kohlrabi, cut it into manageable chunks then cut those chunks into thin planks, about ¼ inch thick. Then sliver up those planks into ¼-inch-thick matchsticks (this is what is known as a julienne cut). Don’t worry if the slivers aren’t neat and tidy.
Very thinly slice the celery crosswise, then do the same with the hearts of romaine so that you have thin ribbons of lettuce. Place it all in a serving bowl, along with the kohlrabi.
You can continue with Step 4 or see the Fork in the Road for an apple add-in.
Whisk together the rice vinegar, olive oil, mustard, and salt and pepper in a small bowl (or shake it up in a small container with a lid). Toss the vegetables with the dressing and serve, topped with the pea shoots, if desired.
What the Kids Can Do
Slice the lettuce and celery with a kid-friendly knife, mix up the dressing, toss the salad.
Fork in the Road
For another layer of tart crunch, add some green apple slices to a portion or all of the salad.
Crunchy Apple-y Salad
Quarter and core a Granny Smith apple and cut the quarters crosswise into thin slices. Add the slices to the vegetables before adding the dressing or add them to individual portions once the salad is tossed and served.
Kohlrabi: The UFO of Root Vegetables
Kohlrabi is a cruciferous vegetable from the Cruciferae family (broccoli, cabbage, and so on). It is about the size of an orange, with a bunch of stems sticking out and a thick skin that can range from pale green to purple-ish. The leaves, stems, and the bulb itself are all edible (but not the skin), and the smaller ones tend to be more tender and flavorful. Flavorwise, it gets compared to broccoli. Peel kohlrabi very thoroughly with a sharp knife—the skin is too thick for a vegetable peeler to have much effect—and slice, julienne, or grate it into your salad for a great crunch and a fresh but slightly spicy flavor. It can also be cooked: steamed, sautéed, stir-fried, or roasted.
Calories: 84kcal | Carbohydrates: 3g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 76mg | Potassium: 146mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1419IU | Vitamin C: 43mg | Calcium: 16mg | Iron: 1mg