Crisp Fall Green Salad with Benne Seed Ginger Dressing

Servings: 6 servings + 1 cup dressing

Time:

Ingredients:

Benne Seed Ginger Dressing

1½ tablespoons minced ginger

¼ cup (15g) chopped scallion

½ clove garlic, chopped

3 tablespoons benne seeds, toasted

¼ cup (60ml) unseasoned rice vinegar

1 tablespoon soy sauce

½ teaspoon honey

¾ cup (180ml) grapeseed oil

Salad and Assembly

1 bunch baby kale, bottom of stems removed

1 bunch dandelion greens, bottom of stems removed

1 head of lettuce, leaves separated

8 baby carrots, peeled if needed, thinly shaved on a mandoline

1 kohlrabi, peeled, thinly shaved on a mandoline

5 Brussels sprouts, thinly shaved on a mandoline

Pinch of flaky sea salt

1 cup (240ml) benne seed ginger dressing

Directions:

1. Make the Dressing: Put the ginger, scallion, garlic, benne seeds, vinegar, soy sauce and honey in a blender and puree until smooth. With the blender running on low speed, slowly add the grapeseed oil. The dressing can be stored in the refrigerator for up to five days.

2. Assemble the Salad: Wash and dry the kale, dandelion greens and lettuce. Transfer the greens to a serving bowl. Top the greens with the carrots, kohlrabi and Brussels sprouts. Sprinkle the salt over the salad. Toss the salad with the benne seed dressing in the bowl, or serve it on the side.