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  • Home
  • Venue Amenities
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  • Farm
    • About Mariquita Farm
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Home/Mizuna/Pomegranates/recipes

Letters From Andy

Mizuna

Mizuna Pomegranates recipes

Mizuna Salad with Kohlrabi and Pomegranate Seeds

Posted by: Shelley Kadota / Posted on:

Ingredients

  • 2 large celery stalks
  • 1 medium kohlrabi bulb (~8 oz), trimmed and peeled
  • 1 small pomegranate
  • 3 1/2 cups mizuna (3 oz) or other tender, bitter salad greens such as arugula or dandelion
  • 2 tablespoons champagne vinegar
  • 1/8 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 1/8 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil

Recipe Notes

Adapted from Martha Stewart Living

Directions

Using a mandoline or sharp knife, thinly slice the celery and kohlrabi. Cut kohlrabi slices into 1/4-inch wide strips.

Halve the pomegranate and remove enough seeds to yield 1/2 cup (reserve remainder for another use). Add seeds, celery, kohlrabi, and mizuna to a serving bowl.

Whisk together vinegar, salt, pepper, sugar, and mustard. Whisking constantly, add oil in a slow, steady stream; whisk until emulsified. Toss with salad and serve!

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