Komatsuna, Apple, and Grape Salad with Almonds and Dill

Name: Komatsuna, Apple, and Grape Salad with Almonds and Dill
Yield: Serves 4
Ingredients: 1 cup seedless grapes (about 5 ounces); ¼ cup sliced (½-inch pieces) chives; ¼ cup thin-sliced dill; ¾ teaspoon kosher salt; ½ cup thick-sliced or coarse-chopped whole (unblanched) almonds; 2 tablespoons corn oil; 2 tablespoons peanut oil; 1 large Golden Delicious apple; ¼ cup lemon juice; 1 teaspoon ground ginger; ½ teaspoon sugar; ½ pound komatsuna

Preparation info

Serves
4

Difficulty
Medium

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

A refreshing, pretty first-course salad that’s unusual but not far-out. What pleases particularly is the textural range: soft leaves, juicy stems, crisp apples, slippery grapes, crunchy nuts. Surprisingly, the delicate greens do not get watery after being dressed, but hold up bright and tidy.

Ingredients

½ pound komatsuna
2 tablespoons peanut oil
2 tablespoon

Starter
Gluten-free
Vegan

Method

Trim base of komatsuna to separate leaves. Dunk into several changes of water as needed. Spin-dry.
Heat peanut and corn oils in very small skillet or small pot (so that oil is as deep as possible) over moderately low heat. When surface wavers, add almonds. Fry gently until golden—1 to 2 minutes. Pour at once into a small sieve set over a cup. Toss almonds with