WARM KOHLRABI SALAD
Steps:
- Shred the kohlrabi, carrots and garlic in a food processor fitted with the shredder attachment.
- Heat the olive oil in a large skillet over high heat. Add the tomatoes, followed by the shredded vegetables. Saute for 3 to 5 minutes. Season with salt and pepper, and then add the scallions, parsley and lemon juice, stirring until incorporated. Simmer for 10 to 15 minutes.
CRISPY APPLE AND KOHLRABI SALAD
This super simple kohlrabi salad features honeycrisp apple, lemon, tarragon and olive oil! It's a delicious and unique fall side salad. You'll love it! Recipe yields 4 side servings or 2 large.
Provided by Cookie and Kate
Categories Salad
Time 10m
Number Of Ingredients 9
Steps:
- In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon's worth or more).
- Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.
Nutrition Facts : Calories 139 calories, Sugar 9.6 g, Sodium 49.4 mg, Fat 7.4 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 18.5 g, Fiber 7.1 g, Protein 3.8 g, Cholesterol 0 mg
KOHLRABI AND APPLE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons olive oil, 2 tablespoons each white balsamic vinegar and chopped chives, 1 teaspoon dijon mustard, 1/4 teaspoon sugar and a pinch of salt in a large bowl. Cut 2 peeled kohlrabi and 1 large Granny Smith apple into matchsticks. Add to the dressing along with 3 tablespoons roasted salted sunflower seeds. Season with salt and pepper and toss.
KOHLRABI CAESAR SALAD
This is made with house-pickled herring at Oberlin, but smoked trout is equally delicious as an anchovy alt. If you can't get kohlrabi, try this same scenario on romaine. This recipe is from Oberlin, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Categories Bon Appétit Salad Trout Herb Fall Winter Parmesan
Yield Serves 4
Number Of Ingredients 13
Steps:
- Gently toss smoked trout, lemon zest, red pepper flakes, 1/4 cup mixed herbs, and 1/4 cup olive oil in a large bowl to combine; season with salt and black pepper. Let sit at room temperature 20 minutes.
- Meanwhile, preheat oven to 350°F. Drizzle both sides of bread with olive oil; season with salt. Toast on a rimmed baking sheet until golden brown and crisp, 8-10 minutes. Let cool, then crumble into small pieces. Set croutons aside.
- Whisk egg yolk, garlic, and 1 tsp. lemon juice in a medium bowl to combine. Whisking constantly, gradually add vegetable oil and 2 Tbsp. olive oil, drop by drop at first, then in a steady drizzle; whisk until aioli is thickened and emulsified. Stir in 1 tsp. water to loosen sauce; season with salt.
- Add kohlrabies and remaining 1 Tbsp. lemon juice to bowl with smoked trout mixture. Season with salt and pepper, drizzle with olive oil, and gently toss to combine.
- Spread aioli on a large plate and top with kohlrabi salad, shaved Parmesan, reserved croutons, and remaining 1/4 cup mixed herbs.
- Do Ahead
- Aioli can be made and trout marinated 1 day ahead. Cover and chill separately.
KOHLRABI SALAD
Make and share this Kohlrabi Salad recipe from Food.com.
Provided by katew
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel kohlrabi with a sharp knife until white flesh is revealed.
- Using a mandolin, slice into 2mm slices, then cut into matchsticks.
- Combine with remaining ingredients and 1 tsp sea salt in a large bowl.
- Adjust seasoning to taste .
CREAMY KOHLRABI SALAD
Make and share this Creamy Kohlrabi Salad recipe from Food.com.
Provided by Mirj2338
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut kohlrabi into quarters and steam, covered, over boiling water until tender, 25 minutes.
- When kohlrabi are cool enough to handle, remove the skins with your fingers.
- Place kohlrabi in a medium bowl with scallions and onion.
- In a food processor or blender, combine ricotta, mayonnaise, and mustard and process just until creamy.
- Pour ricotta mixture over kohlrabi mixture and toss well to combine.
- Serve warm or at room temperature.
Nutrition Facts : Calories 85.1, Fat 3.8, SaturatedFat 1.1, Cholesterol 6.7, Sodium 96.1, Carbohydrate 10.6, Fiber 4.4, Sugar 3.8, Protein 4
CARROT AND KOHLRABI SLAW
Steps:
- Gather the ingredients.
- Trim and peel kohlrabi and carrots. You can use a vegetable peeler on carrots, but to properly peel kohlrabi, you'll have better luck with a paring knife : Trim tops and bottoms of kohlrabi and set flat bottoms on a cutting surface; use a sharp paring knife to cut down from top to bottom, removing thick, tough peel (with this method you'll easily be able to see where tender white-ish inside ends and the green or purple peel begins, working around vegetable until all the peel is removed). Set peeled vegetables aside.
- In a salad bowl or large mixing bowl, whisk together oil, vinegar, mustard, and salt until well blended. Add pepper, if you like.
- Using large holes on a standing box grater or a mandoline set up for fine julienne, grate kohlrabis and carrots into salad bowl.
- Toss everything together until kohlrabi and carrot are evenly coated with dressing. Taste and add more salt or pepper, if you'd like.
Nutrition Facts : Calories 67 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 84 mg, Sugar 2 g, Fat 5 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
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KOHLRABI CAESAR SALAD RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Estimated Reading Time 1 minServings 4
- Gently toss smoked trout, lemon zest, red pepper flakes, ¼ cup mixed herbs, and ¼ cup olive oil in a large bowl to combine; season with salt and black pepper. Let sit at room temperature 20 minutes.
- Meanwhile, preheat oven to 350°. Drizzle both sides of bread with olive oil; season with salt. Toast on a rimmed baking sheet until golden brown and crisp, 8–10 minutes. Let cool, then crumble into small pieces. Set croutons aside.
- Whisk egg yolk, garlic, and 1 tsp. lemon juice in a medium bowl to combine. Whisking constantly, gradually add vegetable oil and 2 Tbsp. olive oil, drop by drop at first, then in a steady drizzle; whisk until aioli is thickened and emulsified. Stir in 1 tsp. water to loosen sauce; season with salt.
- Add kohlrabies and remaining 1 Tbsp. lemon juice to bowl with smoked trout mixture. Season with salt and pepper, drizzle with olive oil, and gently toss to combine.
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- Wash and chop the Kale, and set aside. Wash and slice the baby carrots into thin slices. Slice the parmesan cheese in long thin pieces.
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- Julienne or grate the apple. Peel the kohlrabi and julienne or grate them. If grating, then take handfuls of kohlrabi and apple and squeeze out the excess moisture with your hands. Do this in batches. Lay the squeezed mounds on a paper towel and press down to remove remaining moisture. Add to a mixing bowl.
- Add all the dressing ingredients to a small jar and shake to combine. Taste and adjust seasoning. Refrigerate until ready to serve the salad.
- Dress the salad just before serving: pour the dressing over the kohlrabi and apples. Add raisins. Toss to combine making sure it’s evenly coated.
KALE AND KOHLRABI SALAD - CHOCOLATE SLOPES®
From chocolateslopes.com
Servings 2Total Time 2 hrs 10 minsEstimated Reading Time 6 minsCalories 869 per serving
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- Before you start making the salad, start the eggs. In this case you need to hard boil them. To do that fill up a small pan/pot and fill it up with water enough to cover the 3 eggs. Set it to boil for three minutes.
- Take the variety of lettuce you will be using fo this step, ( any type will do,) put it in some sort of strainer. Cut up the basil in very small pieces so you will have little bursts of flavor in the salad. Put the small pieces in with the lettuce. Wash and dry. It is ok if the leaves are still a little damp after you dry them.
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- Place all of the ingredients for the dressing into a food processor or blender and pulse until creamy. Taste and adjust to your preferences.
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