Fennel and Kohlrabi Salad with Lemon Caper Dressing

I was looking for something to do with my kohlrabi and I found this recipe on the internet. I couldn't believe that it had 3 ingredients that I had in my box. Also, I was surprised that you can just eat kohlrabi raw. It didn't seem possible. But, it is possible and kohlrabi is good raw and thinly sliced.

This salad is easy to prepare. The kohlrabi and and fennel are thinly sliced (a mandolin would work well) and put in cold water with a bit of lemon juice.

Then you add the arugula and lemon caper dressing and that is it.

So, for those of you who still have some kohlrabi, fennel and arugula left in your CSA box from this week or for anyone looking for a new salad idea I would highly recommend this recipe.

This salad looks good and tastes good. It a special occasion salad but easy enough to make any night of the week. Enjoy!

Fennel and Kohlrabi Salad with Lemon Caper Dressing

Food Stories Blog

Ingredients

1 medium kohlrabi

1 medium fennel bulb

1 bunch of arugula

1 large handful of capers

The juice of 1 large lemon plus more for crisping the fennel

Black pepper

Sea salt

1 heaped teaspoon of wholegrain mustard

Extra virgin olive oil

1. Slice the fennel as thinly as you can and add to a bowl of cold water and lemon juice. Slice the kohlrabi and then pare strips off each slice with a vegetable peeler. Add to the bowl with the fennel.

2. In another small bowl, crush the garlic with a generous pinch of sea salt in a pestle and mortar. Or, just crush with the back of a large knife. Add some black pepper and a heaped teaspoon of whole grain mustard. Stir together. Add the juice of 1 lemon, the capers and twice the amount of olive oil. Whisk to emulsify.

3. Drain the water from the fennel and kohlrabi and place with the arugula in a bowl. Add the dressing to lightly coat. You may have some extra dressing. This can be kept in the refrigerator covered for a few days.