Kohlrabi Salad with Pea Shoots

From the book The Farm to Table Cookbook by Ivy Manning

Serves	6
Total Time	15 minutes

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

	2	large red or green kohlrabi bulbs
	1	large carrot, peeled
	1	tsp. fennel seeds
	2	Tbsp. rice-wine vinegar
	½	tsp. kosher salt
	½	tsp. freshly ground black pepper
	2	Tbsp. olive oil
	1	tsp. toasted sesame oil
	2	cups pea shoots (optional)

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.

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