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Komatsuna, Apple, and Grape Salad with Almonds and Dill
- Serves
4
- Difficulty
Medium
Published 2001
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 2 tablespoons 2 tablespoon
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
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