Kohlrabi Salad with Pea Shoots

From the book The Farm to Table Cookbook by Ivy Manning

Introduction

Kohlrabi is a member of the odiferous brassica family (a cousin of cabbage), but it has a rather benign flavor, something like a cross between green cabbage and broccoli, yet milder and crisper. This recipe — from chef Fearn Smith of Portland’s Farm Café — should change your mind if you ever thought of kohlrabi as an “ick” vegetable.

Ingredients

Steps

1. With a sharp chef’s knife, cut the tough outer skin and stems from the kohlrabi. Julienne the kohlrabi with a mandoline or sharp knife (you will have about 4 cups), and then julienne the carrot.
2. 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 clean spice grinder and grind into a coarse powder.
3. Combine the fennel powder, vinegar, salt, and pepper in a small bowl. Slowly whisk in the oils. Pour over the vegetables and toss to coat.
4. Chop the pea shoots into 1-inch pieces and toss into the salad immediately before serving.

Notes

Kohlrabi is available almost year-round, but you’ll find it most often in late spring to early summer. Small to medium kohlrabi (no bigger than a fist) have the mildest flavor. If possible, buy them with the leaves still attached, as the leaves are tasty when cooked. Don’t buy kohlrabi with yellow or wilting leaves.

This content is from the book The Farm to Table Cookbook by Ivy Manning.