Tuesday, October 18, 2011

Kohlrabi Salad

This is yet another idea from Boistfort Valley Farm. I've actually had this recipe sitting around for months, and I finally decided to use it this past weekend.

1/2 onion, quartered and sliced thinly
1 large or 2 medium kohlrabi, peeled* and sliced into matchsticks
Lemon juice (a couple tablespoons)
Olive oil (a couple tablespoons)
Capers, drained (a couple tablespoons)
Coarse salt, to taste
Freshly ground black pepper, to taste
Lettuce, torn into bite-sized pieces (I used a whole head of green-leaf)

Rinse the onion slices, then pat dry (I did this by sandwiching the slices between paper towels). Combine the lemon juice, olive oil, and capers. Add this mixture to a large salad bowl along with the onions and sliced kohlrabi. Stir to coat. Add the lettuce, and toss to combine. Taste, then add salt and pepper as desired. You can also add more lemon juice, olive oil, and/or capers if you want.
*Use a paring knife, not a vegetable peeler, to peel the kohlrabi.

This was decent. Edible and not off-putting, but not extraordinary by any stretch of the imagination. We probably won't make it again.

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