I do love kohlrabi (also called as knol kohl) and this is a vegetable that most folks avoid as they usually do not know what to do with it. Although I do make it as a stir-fry, I love it best in salads and raw.
For this recipe choose baby kohlrabi for their softer and sweeter flavor. Make sure you peel them well, including the inner fibrous layer.
This is a light summer salad. The delicate kohlrabi are sweetened with the citrus fruit and vinaigrette and the poppy seeds add the crunch and nutty flavors, followed by the spiciness of the arugula. This is a wonderful salad, one I will make again.
This book is one of my favorites to go to for a variety of vegetarian recipes. The chef's twists on vegetables want me to cook the entire book, we will get there eventually. Each recipe has been fabulous, the wonderful combination of ingredients and the perfect recipes to highlight each vegetable, this is a cookbook I should be cooking from everyday.
For more recipes from this cookbook click here.
Photo credit: Nishi Bilgrami
1 lb young kohlrabi, peeled and thinly sliced or wedged
Salt, to taste
1/2 teaspoon pepper
A large handful arugula
3 citrus fruit, oranges, mandarins, tangerines, sweet limes or other
1/2 cup crème fraîche, or 1/4 cup yogurt and 1/4 cup cream
2 tablespoons poppy seeds, lightly toasted
For the citrus vinaigrette:
Juice and zest of 1/2 orange
Juice and zest if 1 lime
1 tablespoon honey
1 tablespoon champagne vineger or white wine vinegar
Salt, to taset
1/2 teaspoon pepper
3 tablespoons EVOO
Mix all the ingredients for the vinaigrette. Taste and adjust sweetness and salt, it should be bright and fresh. Set aside.
Peel the citrus and separate the segments discarding all the membranes. I do tis by cutting out the skins and slicing the citrus into thin slices. Collect the juices.
Mix the kohlrabi, salt, pepper, arugula and the citrus and toss well. Before serving, drizzle the crème fraîche on top and sprinkle the poppy seeds. Drizzle the dressing and take to the table. Toss well at the table.