If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Our farmers market has delicious little kohlrabi these days and my new favorite preparation is to eat it raw, thinly sliced, with a lemon caper dressing. —Fairmount_market
Makes: 4 as a side salad, 2 as an entree
tender lettuce leaves
lemon caper dressing
teaspoon dijon mustard
cup olive oil
- First prepare the dressing. Zest the lemon (I like to use a microplane grater) and juice it. Combining all the ingredients in a miniprocessor or blener, or chop the capers by hand and whisk in the other ingredients. Taste and add a pinch of salt if needed.
- Peel the kohlrabi very generously with a paring knife to remove any woody parts. Cut the peeled kohlrabi halves and then slice into very thinly (or use a mandoline).
- Wash the lettuce leaves and arrange on four salad plates. Spread over the kohlrabi slices. Pour a generous amount of the lemon caper dressing over the sliced kohlrabi. Enjoy.