Devereaux’s Market Salad
Ingredients
Salad
- 1 kohlrabi, julienned
- 1 bunch asparagus, trimmed
- ½ pound mizuna
- ½ pound arugula
- 10 Scarlet turnips, halved
- 1 watermelon radish, julienned
- 1 daikon radish, julienned
Meyer Lemon Honey Vinaigrette
- 2½ tablespoons fresh Meyer lemon juice
- 2 teaspoons grated Meyer lemon zest
- 1 teaspoon Dijon mustard
- ½ teaspoon minced shallot
- ⅓ cup extra virgin olive oil
- ⅓ cup neutral salad oil
- ¼ teaspoon kosher salt
- Sourwood honey, to taste
Instructions
- Wash and thoroughly dry the mizuna and arugula.
- Bring a large pot of salted water to a boil.
- Blanch the asparagus until just tender, about 2 to 3 minutes, then immediately transfer to an ice bath. Drain well.
- Blanch the turnips for 2 to 3 minutes until just tender. Transfer to an ice bath and drain.
- Julienne the kohlrabi, watermelon radish, and daikon radish. Keep chilled until ready to assemble.
- In a small bowl, whisk together the lemon juice, lemon zest, Dijon mustard, shallot, and salt. Slowly whisk in both oils until emulsified. Stir in honey to taste.
- In a large serving bowl, gently toss the mizuna, arugula, asparagus, and turnips with enough vinaigrette to lightly coat.
- Arrange on a serving platter and garnish with the kohlrabi, watermelon radish, and daikon radish.
