Kohlrabi with citrus, arugula, poppyseeds, and crème fraîche

I love kohlrabi (also called knol kohl), a vegetable that most folks avoid because they 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, which is softer and sweeter. Make sure you peel them well, including the inner fibrous layer.

This is a light summer salad. The delicate kohlrabi is sweetened with citrus fruit and vinaigrette, and the poppy seeds add crunch and nutty flavours. The arugula adds spiciness. This is a wonderful salad, one I will make again.

This book is one of my favourites for a variety of vegetarian recipes. The chef's twists on vegetables want me to cook the entire book, and we will eventually get there. Each recipe has been fabulous, with an excellent combination of ingredients and the perfect recipes to highlight each vegetable; this is a cookbook I should be cooking from every day.

For more recipes from this cookbook, click here.

Ingredients:

1 lb young kohlrabi, peeled and thinly sliced or wedged

Salt, to taste

1/2 teaspoon pepper

A large handful of arugula

3 citrus fruits, 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 one lime

1 tablespoon honey

1 tablespoon champagne vinegar or white wine vinegar

Salt, to taste

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 this by cutting out the skins and slicing the citrus into thin slices. Collect the juices.

Mix the kohlrabi, salt, pepper, arugula and 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.