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Makes
4 as a side salad, 2 as an entree
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
Ingredients
- salad components
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1
small kohlrabi
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16
tender lettuce leaves
- lemon caper dressing
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1 tablespoon
capers
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1
large lemon
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1 teaspoon
dijon mustard
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1/4 cup
olive oil
Directions
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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.
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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).
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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.
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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