Kohlrabi and Celery Salad
Recipe: Kohlrabi and Celery Salad
From: Deborah Madison's Vegetarian Cooking for Everyone
Serves: 4-6
12 oz. kohlrabi
3-4 celery ribs (preferably the inner ones)
2 Tbsp. sherry vinegar
2 shallots, finely minced
1 clove garlic, minced
salt and fresh-ground pepper
1 Tbsp. Dijon mustard
2 Tbsp. crème fraîche or sour cream
1/3 c. extra virgin olive oil
2 Tbsp. minced fresh chives
1 Tbsp. minced fresh parsley
3 Tbsp. capers, rinsed
Peel kohlrabi and cut into fine julienne. Slice celery thinly crosswise. Place vegetables in medium bowl.
In a separate small bowl, combine vinegar, shallots, garlic, and 1/4 tsp. salt. Let stand 15 minutes. Vigorously whisk in the mustard, crème fraîche, and oil until thick and smooth. Grind in a little pepper, then stir in herbs and capers. Taste and adjust seasoning if needed.
Pour dressing over kohlrabi and celery and toss to mix well.
Note:
This was a recipe I found when we kept getting kohlrabi from our CSA and I was trying to figure out things to do with it. Very assertive flavors, but quite good. You can substitute turnips for the kohlrabi, too.
From: Deborah Madison's Vegetarian Cooking for Everyone
Serves: 4-6
12 oz. kohlrabi
3-4 celery ribs (preferably the inner ones)
2 Tbsp. sherry vinegar
2 shallots, finely minced
1 clove garlic, minced
salt and fresh-ground pepper
1 Tbsp. Dijon mustard
2 Tbsp. crème fraîche or sour cream
1/3 c. extra virgin olive oil
2 Tbsp. minced fresh chives
1 Tbsp. minced fresh parsley
3 Tbsp. capers, rinsed
Peel kohlrabi and cut into fine julienne. Slice celery thinly crosswise. Place vegetables in medium bowl.
In a separate small bowl, combine vinegar, shallots, garlic, and 1/4 tsp. salt. Let stand 15 minutes. Vigorously whisk in the mustard, crème fraîche, and oil until thick and smooth. Grind in a little pepper, then stir in herbs and capers. Taste and adjust seasoning if needed.
Pour dressing over kohlrabi and celery and toss to mix well.
Note:
This was a recipe I found when we kept getting kohlrabi from our CSA and I was trying to figure out things to do with it. Very assertive flavors, but quite good. You can substitute turnips for the kohlrabi, too.