Kale salad with sesame ginger dressing

Wash the kale and arugula and set aside.

Optional: peel the ginger, slice it thinly and poach it in a very sweet and sour liquid, then cool. Store-bought pickled sushi ginger works.

Blend the rice vinegar, red onion, coin ginger, grainy mustard, soy sauce and sugar with an immersion blender or a blender until the onion and ginger are fully pureed.

Combine the two oils and drizzle them in slowly, then refrigerate the dressing.

Stem the lacinato kale and cut it crosswise into ribbons no thicker than an eighth of an inch; put it in a medium stainless steel bowl.

Slice the sugar snap peas as thin as possible on a bias, pulling off any strings.

Shred the carrot with a julienne peeler or a box grater.

Quarter the turnips and shave them very thin on a mandolin.

Toss the vegetables with a tablespoon of salt and about three tablespoons of dressing, and fold in half the sunflower seeds.

Refrigerate 15 minutes to draw out moisture, then spin off the excess liquid in a salad spinner.

Dress to taste, three or four tablespoons, tasting as you go.

Chop the pickled ginger and fold it in, then fold in the arugula gently.

Finish with sesame seeds, the rest of the sunflower seeds and more dressing on top.