Komatsuna!!!

Hello fellow Bay Enders.

I was excited to see that we've got Komatsuna again this week. It's turned into one of my most favorite things.

I thought I'd share a recipe that I love from Elizabeth Schneider's tome Vegetables: from Amaranth to Zucchini.

I think Kofi recommended this book my first year in the CSA (was that really 5 years ago?) and I've never regretted the purchase! (It's GIGANTIC!)

Komatsuna, Apple, and Grape Salad with Almonds and Dill

1/2 pound komatsuna

2 Tbsp. peanut oil

2 Tbsp. corn oil

1/2 cup thick-sliced or course chopped whole (unblanched) almonds

3/4 tsp. kosher salt

1/2 tsp. sugar

1 tsp. ground ginger (I've used fresh minced ginger which makes it even yummier)

1/4 cup lemon juice

1 lg. Golden Delicious apple

1 cup seedless grapes (about 5 oz.)

1/4 c. sliced (1/2 inch pieces) chives

1/4 c. thin sliced dill

1. Trim base of komatsuna to separate leaves. Dunk into several changes of water as needed. Spin dry.

2. Heat peanut and corn oils in very small skillet or small pot (so 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 pinch of salt.

3. Add salt, sugar and ginger to drained warm oil' mix, then gradually whisk in lemon juice.

4. Stack 4-5 komatsuna leaves with their stems aligned. Cut off leaves and reserve (cut smaller, if desired). Slice stems into 1/2-inch pieces; place in a bowl.

5. Quarter and core (unpeeled apple. Cut one half into 1/2 to 1/4 inch diece. Add to komatsuna stems. Halve grapes, add half of them to stems and apple. Add half the chives and half the dill. Add half the dressing and toss. Chill 1/2 hour, or as convenient.

6. Halve remaining apple crosswise, then cut into paper-thin slices. Toss with remaining dressing. Arrange komatsuna leaves on plates. Spoon chilled salad into center. Surround with apple slices and reserved grapes. Top with remaining chives and dill, then almonds.

I've often just made it simpler and forget about all the half this half that and the paper-thin apple slices and just slice the komatsuna leaves and then just toss it all together in a bowl before chilling. It's delicious for a few days. The peanut oil really brings it together in a toasty nice way, so try not to sub too far away from that. Enjoy!