Ingredients
- For the pickling:
-
1/2 cup
white vinegar
-
2 tablespoons
sugar
-
1 teaspoon
Kosher salt
-
5 ounces
cherries, halved and pitted
-
1
small kohlrabi, skin peeled and julienned
- For the salad:
-
2 tablespoons
olive oil
-
1/2 teaspoon
Kosher salt
-
1 tablespoon
lemon juice
-
1/2 teaspoon
honey
-
1
large bunch laminate or Red Russian kale, stems removed and leaves roughly torn
-
1/2
small red onion, slicked thin
-
1 ounce
Parmesan cheese, sliced thin
-
Freshly ground black pepper
Directions
- For the pickling:
-
In a small bowl, whisk together vinegar, sugar, and salt. Place cherries in one small bowl or jar and kohlrabi in another. Pour half the vinegar over cherries and the other half over the kohlrabi, stirring to coat. Set aside while you make the rest of the salad, about 10-15 minutes.
- For the salad:
-
In a small bowl, whisk together olive oil, salt, lemon juice, and honey. Pour over kale leaves and use your hands to massage kale until it breaks down and softens, about 5-6 minutes.
-
Toss kale with red onion, cherries, and kohlrabi. Top with Parmesan cheese and freshly ground black pepper.
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