Author Notes
Kohlrabis may look like miniature Martians, but when you peel away their knobby green exterior, it reveals a smooth white root with a mild, distinctive flavor and pleasant crunch. I paired kohlrabi and its cousin carrot in a harissa-laced salad, inspired by a carrot salad from Deb Perelman of Smitten Kitchen, that will take the blah out of winter. —Fairmount_market
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Ingredients
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1
medium sized kohlrabi
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2-3
carrots
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juice from 1 large lemon
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1/2 teaspoon
fennel seeds
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2 tablespoons
olive oil
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1 teaspoon
harissa, or more to taste
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10
mint leaves
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2 ounces
feta cheese
Directions
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With a paring knife, generously peel away the rough skin of the kohlrabi, cutting away any woody bits. Slice the remaining white root into thin slices and cut into matchsticks (or use a mandolin to julienne). Toss in half of the lemon juice to prevent the kohlrabi from discoloring.
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Scrub or peel the carrots and cut into similarly sized matchsticks as the kohlrabi.
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In a dry skillet, toast the fennel seeds until fragrant, and crush with a mortar and pestle.
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Mix together the remaining lemon juice, harissa, and crushed fennel seeds, and then whisk in the olive oil.
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Toss the kohlrabi and carrots with the harissa dressing. Sliver the mint leaves, dice up the feta, and stirs into the salad. Taste and add more harissa or salt or a pinch of sugar depending on the spiciness/saltiness/sweetness of your harissa. Enjoy.
I'm a biology professor and mother of two, and in my (limited) free time I love to cook, which is much more forgiving than laboratory science. Last year I helped start a farmers market in my neighborhood, and to promote it, I created a food blog: fairmountmarket.blogspot.com. I enjoy the challenge of coming up with recipes for local, seasonal ingredients and finding fun ways to cook with my children.
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