Kohlrabi Slivers and Pea Shoots with Sesame Dressing |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Food editor Maggie Ruggiero became enamored of a sesame-dressed salad at Donguri, a Japanese home-cooking restaurant in New York City. This is her take on it. Because the sesame seeds are unhulled, they have a richness that flatters the freshness of spring vegetables—here, cool kohlrabi and sweet pea shoots. Ingredients:
2 ounces snow-pea shoots, halved (2 cups) |
3/4 pound trimmed kohlrabi bulbs |
1/3 cup japanese-style sesame seeds (not hulled), toasted |
3 tablespoons plus 1 teaspoon reduced-sodium soy sauce |
2 teaspoons sugar |
2 teaspoons mirin (japanese sweet rice wine) |
1 tablespoon water |
Directions:
1. Bring 2 quarts water to a boil with 2 teaspoons salt, then quickly blanch pea shoots until color brightens, about 10 seconds. Drain immediately and transfer to a bowl of cold water to stop cooking. Drain and pat dry.
2. Peel kohlrabi bulbs with a small sharp knife, then cut into matchsticks with slicer. Toss together with shoots in a serving dish.
3. Finely grind sesame seeds in suribachi or grinder, then transfer to a bowl and stir in remaining ingredients. (Dressing will be thick; thin slightly with additional water if desired.)
4. Serve salad drizzled with some of dressing and serve remainder on the side.
5. Cooks' note: • Salad and dressing can be made 1 day ahead and chilled separately, covered. If dressing is too thick to drizzle, thin with 1 teaspoon water.
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