Recipes: 2 Kohlrabi salads

[Guest guest]

Here are two Kohlrabi salad recipes that we like. Sometimes I add

fennel to either or substitute it for the celery.

I also use kohlrabi in stir fries as a water chestnut substitute but

don't have any other successful recipes for cooking them.

Shoshana

 

Kohlrabi With Mustard Vinaigrette

12 oz. kohlrabi

4 celery ribs

Thickly peel kohlrabi and cut into fine julienne strips.

Thinly slice 3 or 4 inner celery ribs.

Toss with enough Mustard Vinaigrette to moisten.

 

Mustard Vinaigrette

2 T aged red wine vinegar, sherry vinegar, or fresh lemon juice

2 clove garlic, minced

Salt and pepper

1 T. dijon mustard

1/3 cup extra virgin olive oil

2 T snipped chives

1 T chopped parsley

 

Combine the vinegar, garlic, and 1/4 t. salt in a small bowl.

Let stand 15 minutes.

Vigorously whisk in the mustard, and oil until thick and smooth.

Grind in a little pepper, then stir in the herbs. Taste and

adjust the seasonings if needed

 

Kohlrabi, Celery and Orange Salad

Serves 4

Ingredients

1 tbsp Lemon Juice

2 tbsp Olive Oil

1 teasp Dijon Mustard

Salt and Black Pepper

225g/8oz Kohlrabi

225g/8oz Celery

2 Oranges

Instructions

1. In a large bowl, whisk together the lemon juice, olive oil,

mustard, salt and pepper until well blended.

2. Peel and coarsely grate the kohlrabi and wash and thinly slice the

the celery and add to the bowl containing the dressing. Mix well and

chill for 1 hour.

3. Remove the peel and pith from the oranges and using a sharp knife,

cut either side of the membranes to remove the segments. Do this over

a bowl to catch any juice.

4. Just before serving, add the orange segments and juice to the

kohlrabi salad and toss to mix and coat well.