fennel and kohlrabi salad

When fennel and kohlrabi arrive in your CSA, it can be hard to know what to do. As we transition into fall food, I am still really craving the fresh, crisp foods of summer. So I was glad to stumble on a version of this fennel and kohlrabi salad recipe in the awesome Frankies Spuntino Kitchen Companion & Cooking Manual. Crispy julienned vegetables, sliced onions, plenty of parsley and a hint of lemon make for a bracing, palate cleansing slaw-type salad. A nice bit of color, bite and crunch to contrast with the season’s golds and oranges.

This salad could be great with cabbage, celery root, Jerusalem artichokes, carrots or salad turnips.

Fennel and Kohlrabi Salad
 
A simple julienned fennel and kohlrabi salad recipe with red onion, parsley, and a lemony dressing.
Author:
Recipe type: Salad
Serves: two to four
Ingredients
  • 1 small bulb fennel, well-cleaned and trimmed
  • 1 small, tender kohlrabi, peeled and trimmed
  • 1/2 red onion sliced thin into half-moons
  • 1 cup minced flat leaf parsley
  • zest of 1 lemon
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • salt and pepper to taste
  • pinch of red pepper flakes
  • fennel leaves
Instructions
  1. Julienne the fennel and kohlrabi. Toss with the red onion and parsley. Combine the olive oil and and lemon juice, drizzle on the dressing, and add a few pinches of salt and tons of pepper. Taste, adjust salt and acid levels. Plate and give each serving a good squeeze of lemon juice, a pinch of red pepper flakes, and garnish with parsley and fennel leaves.

 

Comments

  1. says

    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. says

    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 says

    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.

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  1. […] 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 […]

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