Posts Tagged ‘Capers’

Kohlrabi Salad Revisited

Still looking for kohlrabi inspiration?  Me too.  I finally developed a taste for the bulb in my  my favorite kohlrabi salad.  But the greens?  Hmm.  Instead of immediately throwing the greens to the chickens, I thought I’d revisit that recipe and see if they can’t be incorporated.  Besides, the chickens have enough pasture this time of year and I’m trying to up the brassica (cabbage family) superfoods in my diet.  The greens are certainly tougher than delicate lettuces, but they provide a crunchier, coleslaw-like texture to the salad.  If you prepare the salad ahead of time, it will give them time to soften in the dressing.

In a bowl, whisk together the Vinaigrette:

  • 1 clove garlic, minced
  • Juice of 1/2 lemon
  • 1/4 tsp salt
  • 1 Tbsp olive or grapeseed oil

Toss in the Greens:

  • 1 large bulb kohlrabi, peeled and sliced thin
  • kohlrabi green, thick stems removed, thinly sliced
  • 1 Tbsp capers

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Kohlrabi Salad

I never used to know what to do with Kohlrabi. I’ve tried it baked, grilled, and boiled. Blah. Although I suppose it’s ok roasted with a bunch of other root vegetables, its currently 97F outside and there is no way I’m turning on the oven. Then I discovered it raw in this salad combination. It reminds of the seedless part of a cucumber: Mild, refreshing and crunchy. It’s also quite easy to make as it only requires a quick toss.  The vinaigrette is a keeper for a variety of salads… green, pasta, potato.

Kohlrabi Salad (serves 4)

  • 1 large bulb kohlrabi, peeled and sliced thin
  • 2 cups greens
  • 1 Tbsp capers
  • 1 Tbsp Vinaigrette (see below)

Vinaigrette

  • 1 clove garlic, minced
  • 1 1″ piece fresh ginger, minced
  • zest and juice of 1 lemon
  • 1/2 c olive or grapeseed oil

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