Kohlrabi salad with lemon caper dressing

By Fairmount_market
October 1, 2012
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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.


Makes: 4 as a side salad, 2 as an entree

salad components

  • 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
  1. 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.
  2. 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).
  3. 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.

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