Author Notes
I ate this salad in a restaurant in Nazareth once, and have been copy-catting it ever since. Originally it was made with a generous amount of pine nuts. But since I have free access to a pecan tree, I make it often with pecans, and sometimes with walnuts, for the Omega 3. —Hummusit
Continue After Advertisement
Ingredients
-
1
large kohlrabi, julienned
-
3/4 cup
coarsely chopped cilantro
-
1
clove of garlic, finely chopped
-
Juice from 1 lemon
-
1/4 cup
roasted nuts (from the kinds mentioned above; pine, pecan, or walnut)
-
1/2 teaspoon
coarse sea salt
-
Freshly ground black pepper
-
Olive oil, to dress the salad
Directions
-
Toss all ingredients according to their order, and enjoy!
See what other Food52ers are saying.