Red komatsuna is perhaps my favorite leafy green of Spring. This spinach-mustard hybrid is delicious with a mildly peppery bite and pretty versatile, too — good cooked down with garlic and red pepper flakes, sturdy enough for a stir fry, and truly excellent in a salad. In fact, most mornings I eat a “breakfast salad” with a base of finely chopped red komatsuna (including stems) topped with cubed avocado and cherry tomatoes with chipotle chili powder, lime juice, a spritz of fish sauce and one of my homemade flavored salts sprinkled over. It’s a great way to start the morning.
But red komatsuna plays so well with other salad greens, it’d be a shame to keep them apart. It adds such a pleasant crunch and depth of flavor to any green salad, I freely add it whenever I have some on hand. The salad above made use of the contents of my fridge, but experiment and throw together a free-form salad of your own.
I thought a tangy buttermilk dressing would complement this salad, but buttermilk dressings alone can be a little watery. To beef it up a bit, I added half of an avocado and was pretty pleased with the results. It’s substantial, but also light enough on the tongue to douse your salad liberally with it if that’s your thing.
Coincidentally, Kasha posted a recipe this week for an amazing dill and garlic scape dip with buttermilk at The FarmGirl Cooks. Be sure to check it out, and ogle her gorgeous photos!
1 cup buttermilk
1/2 cup ripe avocado, cubed
1/8 teaspoon grated garlic
1 teaspoon each chopped dill, chives, thyme
big pinch salt
1 tablespoon lemon juice
a few grinds of black pepper
Add all ingredients to a blender jar and process to combine. Alternately, use an immersion blender in a quart-sized mason jar — my preferred method, as it makes storage and cleanup that much simpler. The dressing is fine to use right away, but really benefits from an overnight stay in the refrigerator.