Kohrabi, Lemon and Dill Salad

December 12, 2017
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Author Notes

On the recommendation of a friend I went to a vegetable stall I had walked past many times but never shopped at. It had recently been taken over by new management, and so stocked all sorts of middle class paraphernalia like purple carrots and Jerusalem artichokes. However, snarky as I may sound, I must confess that I also adore unusual vegetables, and was immediately won over by a particularly ugly little green kohlrabi. Once I got home, he was julienned into a little salad inspired by the recipe cited below, and the bottom of my fridge. Enjoy.

p.s. I enjoyed this as a sort of starter while waiting for the water for my gnocchi to boil. I ate it just because I was impatient and hungry, but it actually went beautifully with the gnocchi and pesto! So I would recommend serving it with that if you fancy.

This recipe is inspired by cookie and Kate's recipe: ( —Stottey

  • Serves 3 small portions to have as sides
  • 250g green kohlrabi
  • 150g tender celery fro the middle of the bunch
  • 1.5 medium sized and sweet apples (I used braeburn)
  • 1 tablespoon olive oil
  • 1 large juicy well behaved happy lemon (you need about 4 tbsp juice and lots and lots of zest so make sure it's a good one!)
  • 1/4 cup dill
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