KOHLRABI SALAD IN FENNEL SEED DRESSING
Kohlrabi, carrots and fennel are fused into a subtle salad that is refreshing and clean. The fennel seed and the sesame oil combine to mysterious effect, as you crunch your way through the salad. There's something about the dressing and the sweet crunchy vegetable batons that combine with the floral heat, creating a fanciful tingle on the tongue. This recipe comes from Ivy Manning's Farm to Table Cookbook.
Provided by Vegetarian Hostess
Categories Asian
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel the tough outer skin and cut the stems from the kohlrabi. Julienne the kohlrabi with a mandolin or in a food processor fitted with a julienned blade (you will have about 4 cups), and then julienne the carrot.
- If using whole fennel seed, toast the fennel seeds in a small dry sauté pan over medium heat until they begin to brown slightly and smell toasty. Transfer them to a mortar and pestle or spice grinder, and grind them into a coarse powder.
- In a small bowl, whisk the ground fennel seed, vinegar, olive oil, sesame oil, salt, pepper, garlic and chili. Pour over the vegetables and toss to coat.
Nutrition Facts : Calories 85.1, Fat 8, SaturatedFat 1.1, Sodium 232, Carbohydrate 3.5, Fiber 1, Sugar 1.4, Protein 0.6
FENNEL, APPLE, AND KOHLRABI SALAD
This monochromatic salad is a mixture of thinly shaved apple, fennel, kohlrabi, and celery with white Concord grapes and lovage leaves, which taste like celery leaves. A lemony dressing and fennel fronds are added before serving.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Using a mandoline, thinly shave the celery and kohlrabi into a medium bowl. Pour juice of lemons over, and toss to combine. Core apple; thinly shave crosswise on mandoline into bowl with celery. Toss to coat with lemon juice. Thinly shave fennel bulb, and add to bowl along with the grapes. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine.
- Toss in lovage or celery leaves, and garnish with a few of the fennel fronds. Serve.
ROASTED KOHLRABI
Kohlrabi is a vegetable that reminds me of a potato crossed with an artichoke heart. I roast it with garlic and Parmesan cheese.
Provided by WSBLEND
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
- Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
Nutrition Facts : Calories 113.7 calories, Carbohydrate 12.9 g, Cholesterol 5.9 mg, Fat 5.5 g, Fiber 7.2 g, Protein 6 g, SaturatedFat 1.6 g, Sodium 142.1 mg, Sugar 5.3 g
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 .
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- Preheat the oven to 350°. Spread the almonds on a pie plate and toast for about 7 minutes, until golden. Let cool.
- In a mini food processor or blender, combine the ginger, shallot, vinegar, mayonnaise, mustard, soy sauce and maple syrup and puree. With the blender on, add the grapeseed oil in a thin stream and blend until creamy. Season the dressing with salt and pepper.
- In a large bowl, toss the kohlrabi with the fennel, cheese, toasted almonds and dressing. Season with salt and pepper and toss to coat. Add the blueberries and mint and toss gently. Serve right away.
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- Put the kohlrabi, fennel and spring onions in a large bowl with the ice cubes and just enough cold water to cover. Squeeze in the juice of half a lemon, cover and leave in the fridge for at least 30 minutes.
- Whisk the tahini with the miso, maple syrup, juice of 1 lemon and the olive oil. Season with sea salt and black pepper (see Make Ahead).
- Pick over the herb leaves to remove any discoloured/dead herbs and thick stalks, then roughly chop, reserving a few whole leaves to garnish (see tips). Drain the kohlrabi, fennel and spring onions, making sure you remove any ice cubes, then put in a salad spinner and spin until completely dry. (Alternatively toss in a clean tea towel a few times to dry.)
- Toss the vegetables in a bowl with the tahini dressing and chopped herbs. Taste, adding more lemon juice or seasoning as needed. Pile onto a platter or on individual plates, scatter with sesame seeds, then finish with the edible flowers and any remaining herbs.
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