9 Responses to “fennel and kohlrabi salad”

Comments

Read below or add a comment...

  1. I adore fennel in salads. In fact, in the summer I just go crazy, slicing them thin and scattering them in most every salad I make. You can beat the crisp texture and that distinctive anise flavor.

  2. Yum! We have a bit of an issue here at Brooklyn Supper since Brian doesn’t really like fennel. In fact, I was left to consume this lovely salad all by myself.

    I love anything from the tuber or cabbage family sliced thin with a light lemony vinaigrette. Now, if only I had a mandoline…

  3. David Erwin

    I could benefit from cooking with more fennel. I tend to be a bit heavy handed with spices; fennel’s super light flavor would force me to keep the paprika under control.

  4. I am so bummed that I didn’t make it to Frankies Spuntino while out there. Dying to get my hands on this book!

Trackbacks

  1. [...] Kohlrabi and Fennel Salad [...]

  2. [...] salt and pepper to taste pinch of red pepper flakes 2 tablespoons lemon juice fennel leaves 1/4 cup olive oil Julienne the fennel and kohlrabi. fennel and kohlrabi salad | brooklyn supper [...]

  3. [...] everything. I adore this hearty, and beautiful, citrus, beet, and fennel salad, and this one with fennel and kohlrabi (the forgotten stepchildren of CSA shares [...]



leave a comment...