Shaved Kohlrabi And Arugula Salad With Chunky Garlic And Pimenton Dressing Food

SHAVED KOHLRABI + SPRING GREEN SALAD WITH LABNE, GREEN OLIVE, AND PRESERVED LEMON VINAIGRETTE

Steps:

• For the labne: Line a sieve with cheesecloth. Mix together the yogurt and salt, and spoon into the cheesecloth. Wrap the edges of the cloth over the top of the yogurt, and place the sieve over a large bowl to collect all the whey that drips off. Place your contraption in the fridge and let it drain overnight. What's left on the top of the cheesecloth is labne!
• For the vinaigrette: Use a sharp knife to separate the skin of the preserved lemon from the flesh. Discard the flesh. Cut the skin into a julienne, and then into a small 1/8-inch dice. Mix together the preserved lemon, olive oil, lemon juice and a small pinch of salt. Pit the green olives; I use a cherry pitter, which makes an easy and fun job out of it. Cut each olive in half lengthwise, then give them a rough chop. Mix into the vinaigrette.
• Gently toss the greens into the vinaigrette. Spoon a few dollops of labne onto a plate or platter; top with the kohlrabi, a spoonful or two of the preserved lemon vinaigrette, a scattering of greens and olives, a few cracks of black pepper, and a pinch of sea salt. Repeat this once more, layering greens, kohlrabi, labne, pepper and sea salt.

MUSHROOM-AND-CELERY SALAD WITH PARMESAN CHEESE

Steps:

• Lay mushrooms on sheets of paper towels; cover with clean, damp kitchen towels. Thinly slice celery, and transfer to a bowl; cover with plastic. Refrigerate.
• Stir together lemon juice and shallot. Let stand at least 15 minutes or up to 2 hours. Whisk in oil until emulsified, and season with salt and pepper. Toss mushrooms and celery with dressing; let stand 10 minutes. Divide lettuce among places, and top with mushroom mixture. Shave cheese with a vegetable peeler over tops.

ROASTED GARLIC FOR RADICCHIO SLAW WITH GREEN BEANS AND CAULIFLOWER

Steps:

• Preheat oven to 400 degrees. Place garlic on parchment-lined foil, drizzle with oil, and wrap. Roast until golden and soft, about 1 hour. Unwrap; let cool for 10 minutes. Squeeze cloves from peels.