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This became my signature salad when I spent a winter throwing dinners featuring local Greenmarket produce. It is wonderfully spicy with a bright, fresh lemon dressing - the perfect light ending to a hearty fall meal.
Wash and spin dry the mustard greens. Chop them so the pieces are pretty small, about 1” in length. Wash all of the vegetables. The easiest way to do this is to add a julienne attachment to a mandolin and slice all of the vegetables that way. If you don’t have a mandolin, cut the radishes and carrots into thin slices. Take a short stack of three or four slices and cut them into matchsticks. For the fennel, cut the bottom of the head off and then slice the fennel thinly from top to bottom. It will separate into long, thin pieces. For the dressing, crush the garlic and whisk together with the juice from the lemon and the olive oil, salt and pepper. Taste and adjust the level of acidity and salt. Combine the mustard greens and vegetables in a large bowl and toss with half the dressing. Taste and add more dressing if you like.