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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
- 1 small kohlrabi
- 16 tender lettuce leaves
lemon caper dressing
- 1 tablespoon capers
- 1 large lemon
- 1 teaspoon dijon mustard
- 1/4 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.