Now, for those of you not familiar with kohlrabi, it is a vegetable that looks like a root but grows above ground. It is very weird looking, almost like an alien being. Its taste on the other hand is familiar...a bit like a turnip but without the bitterness. Another good comparison would be to broccoli stems, and it is crisp like an apple or radish. You may not think you know kohlrabi, but you will as soon as you take the first bite. It can be cooked, but I love it raw in salads where it retains its crunch and provides a nice, clean flavor.
|kohlrabi with green tops removed|
This salad combines julienned kohlrabi, radishes, and blanched English peas with a light and slightly sweet vinaigrette. It is the perfect foil to richer or more boldly flavored dishes. We ate it with a chicken curry dish where it offered a nice contrast to the spicy sauce.
Kohlrabi, Radish, and English Pea Salad-
This recipe only makes 2-3 servings but can be easily doubled by simply adding more radishes, kohlrabi, and peas. You will not need to double the dressing as it makes more than is needed. I suggest making the entire dressing recipe though as it is wonderful on most any type of salad greens or used to dress cucumbers.
2 medium to large kohlrabi, peeled and julienned
5 large radishes, julienned
1/2 cup fresh English peas, blanched for 2 minutes and chilled in an ice bath
2 tbsp granulated sugar
1 tsp salt
1/4 tsp freshly cracked black pepper
1 tsp Dijon mustard
2 tbsp apple cider vinegar
1/4 cup extra virgin olive oil
To make the dressing, combine the sugar, salt, pepper, mustard, and vinegar in a small bowl. Slowly whisk in the olive oil until emulsified.
Place the salad ingredients in a medium bowl. Add just enough dressing to coat the ingredients. Taste and adjust with additional salt, pepper, or dressing.