11 Responses to “fennel and kohlrabi salad”


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  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!


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  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 […]

  4. […] Fennel and Kohlrabi Salad from Brooklyn Supper […]

  5. […] Kohlrabi: Fennel and Kohlrabi Salad […]

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