Fall

Kohlrabi salad with lemon caper dressing

October  1, 2012
0 Ratings
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
Ingredients
  • 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
In This Recipe
Directions
  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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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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