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.
• 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.
Recipe information
Total Time
20 min
Yield
Makes 6 servings
Ingredients
Equipment:
Preparation
Step 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.
Step 2
Peel kohlrabi bulbs with a small sharp knife, then cut into matchsticks with slicer. Toss together with shoots in a serving dish.
Step 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.)
Step 4
Serve salad drizzled with some of dressing and serve remainder on the side.
Recipe notes
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