Crunchy Mixed Green Salad

Crunchy Mixed Green Salad

Crunchy Mixed Green Salad

There’s always a green salad with dinner in our house, the crunchier the better. If I told you how many hearts of romaine we go through in a week you’d be unsettled.
This Crunchy Mixed Green Salad was so heartbreakingly pretty I wanted people to come over just to admire it. So I invited the neighbors.

Not only did my kids love it, the two-year-old who used to live down the hall (and who is the cutest thing since sliced kohlrabi) also loved it, and she can’t even say kohlrabi. It’s just so clean and vibrant and refreshing, and we ate the hugest bowl in a matter of minutes.

Crunchy Mixed Green Salad

Kohlrabi in Salad
Kohlrabi is a cruciferous vegetable from the Cruciferae family (broccoli, cabbage, and so on). It is about the size of an orange, with a bunch of stems sticking out and a thick skin that can range from pale green to purple-ish. The leaves, stems, and the bulb itself are all edible (but not the skin), and the smaller ones tend to be more tender and flavorful.

A handful of pea shoots on the top of the salad adds a fresh sweet pea-ness that’s lovely, but don’t skip the salad if pea shoots aren’t on the immediate horizon.

Crunchy Mixed Green Salad
Make Ahead Crunchy Mixed Green Salad
This salad can be made ahead and refrigerated for an hour. The longer it sits, the more melded the flavors will be, but the less crunch the vegetables will have, so it’s a bit of a toss-up (ba dump bump). I’ve happily eaten it a day or two after it’s been made.

You can also make the vinaigrette a couple of days ahead and slice up the vegetables a day ahead, then toss right before serving.

Crunchy Mixed Green Salad
What the Kids Can Do
Slice the lettuce and celery with a kid-friendly knife, mix up the dressing, toss the salad.

Apple Add-In
Quarter and core a Granny Smith apple and cut the quarters crosswise into thin slices. Add the slices to the vegetables before adding the dressing.

Crunchy Mixed Green Salad
There’s always a green salad with dinner in our house, the crunchier the better. If I told you how many hearts of romaine we go through in a week you’d be unsettled.

Ingredients
1 small kohlrabi, trimmed and peeled (optional)
10 ribs celery
3 hearts romaine lettuce
3 tablespoon unseasoned rice vinegar
4 tablespoon extra-virgin olive oil
2 tablespoon Dijon mustard
Kosher or coarse salt and freshly ground black pepper to taste
1 cup pea shoots (optional)
Directions
If using the kohlrabi, cut it into manageable chunks then cut those chunks into thin planks, about ¼ inch thick. Then sliver up those planks into ¼-inch-thick matchsticks (this is what is known as a julienne cut). Don’t worry if the slivers aren’t neat and tidy.
Very thinly slice the celery crosswise, then do the same with the hearts of romaine so that you have thin ribbons of lettuce. Place it all in a serving bowl, along with the kohlrabi.
Whisk together the rice vinegar, olive oil, mustard, and salt and pepper in a small bowl (or shake it up in a small container with a lid). Toss the vegetables with the dressing and serve, topped with the pea shoots, if desired.
Nutrition Information
Calories: 84kcal | Carbohydrates: 3g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 76mg | Potassium: 146mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1419IU | Vitamin C: 43mg | Calcium: 16mg | Iron: 1mg