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

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



Shaved Kohlrabi + Spring Green Salad with Labne, Green Olive, and Preserved Lemon Vinaigrette image

Kohlrabi's flavor is relatively mild, though it hints at sweet earth, mustard and cabbage (its relative); it is absolutely delicious. Its texture is the perfect combination of starchy potato and water chestnut and is therefore suitable for a wide range of cooking methods. Like any vegetable with a radish-like pungency, kohlrabi improves energy circulation within the body and reduces damp conditions. It's also a fantastic source of vitamin C, potassium and fiber. In California, I can usually find kohlrabi from November through April.

Provided by Food Network

Categories     side-dish

Time 12h25m

Yield 4 to 6 servings

Number Of Ingredients 11

4 cups plain yogurt (sheep or cow's milk)
Pinch salt
1 preserved lemon
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
Salt
2 cups green olives, such as Cerignola
6 ounces spring greens, such as butter lettuce, wild arugula, cress and pea shoots, trimmed, washed, dried and torn into medium, irregular-size pieces
3 small heads kohlrabi, peeled, shaved into 1/8-inch-thick strips using a mandolin
Coarse sea salt
Freshly ground black pepper

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



Mushroom-and-Celery Salad with Parmesan Cheese image

This delicately dressed salad includes shaved Parmesan, celery, baby lettuce, and oyster and chanterelle mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

12 ounces fresh white or cremini mushrooms, thinly sliced
6 ounces fresh chanterelle, porcini, oyster, or yellow oyster mushrooms, thinly sliced
6 celery stalks
7 tablespoons fresh lemon juice (2 to 3 lemons)
3 tablespoons finely chopped shallot
6 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
8 ounces mixed baby lettuces, such as mache and mesclun
6 ounces Parmigiano-Reggiano 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



Roasted Garlic for Radicchio Slaw with Green Beans and Cauliflower image

Use this garlic in our Radicchio Slaw with Green Beans and Cauliflower.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 head

Number Of Ingredients 2

1 head garlic, papery outer skins discarded, 1/4 inch cut off top
1 tablespoon extra-virgin olive oil

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.

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