Confession time: we had to Google “kohlrabi” to figure out what the hell it was, let alone what to do with it. Our besties at Wikipedia helped us out with this handy definition, but to give you the short version it’s a member of the cabbage family that tastes kinda like the stalks of broccoli. Our CSA gave us some fennel and yellow carrots this week too, and thus the market basket salad was created. This light and refreshing mix of unique flavors makes your mouth feel like it’s on summer vacation and serves as a nice counterpoint to the inevitable overload of grilled meats that you’ve no doubt indulged in by now (not that there’s anything wrong with that).
Equipment Needed: Chef’s Knife, Cutting Board, Mixing Bowl, Vegetable Peeler, Spoon
Serving Suggestion: Family Style
Suggested Wine Pairing: Pinot Grigio, Sauvignon Blanc, Fume Blanc, Vinho Verde (crisp or fruity whites, you get the idea)
Suggested Beer Pairing: Hefeweizen, Belgian White, Pilsner, Saison
- 2 kohlrabi bulbs (about $3/bulb)
- 1 fennel bulb (about $3/bulb)
- 1 large yellow carrot (you can use regular carrots if you can’t find yellow ones ($1/lb)
- 1 lemon ($0.50 each)
- 3 TBSP extra virgin olive oil ($9.99/34 oz)
- Thoroughly wash and dry all of the veggies. Peel and grate your carrot and throw the results in your mixing bowl.
- Cut the stalks off of the kohlrabi and fennel bulbs. Peel and quarter the kohlrabi, then cut each quarter into slices as thinly as you can without winning a trip to the ER for stitches.
- Halve the fennel bulb and cut into thin slices as well. Toss all of your veggies into the mixing bowl, add the olive oil and squeeze the juice of one lemon into the mix. Throw in a couple pinches of salt and pepper and stir it all up and enjoy the freshness.