If (IF) I make this salad again, I plan to add Mandarin oranges and toasted almonds and probably slices of red onion. The salad was okay but could have been better with these additions, I think.
Ingredients:
1 medium kohlrabi
spinach leaves (recipe called for 1 medium fennel bulb – but of course couldn’t obtain that in any of our grocery stores)
Also called for a small handful of rocket (arugula) – didn’t use
If I had used fennel, it should have been sliced thinly and put into a bowl of chilled water and lemon juice until the kohlrabi was prepared.
Slice the kohlrabi and then pare strips off each slice with a vegetable peeler (in order to get wafer thin slices). Add to the bowl with the fennel (in this case spinach).
Lemon-Caper Dressing:
garlic
sea salt
black pepper
wholegrain mustard
1 large lemon
capers
olive oil
Crush the garlic with a generous pinch of sea salt in a pestle and mortar. Add some black pepper and heaped teaspoon of wholegrain mustard. Stir together.
Add the juice of 1 large lemon, the capers and twice the amount of olive oil. Whisk to emulsify.
Kolhrabi is a member of the turnip family. Sometimes it’s called ‘cabbage turnip’ and is very good eaten raw.
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