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July 16, 2013: Kohlrabi Salad

July 16, 2013

Kohlrabi Salad

Here’s a delicious summer salad for these hot days: light, cool, raw, quickly prepared with a complex and interesting taste and texture.

Kohlrabi is a relative of cabbage, but closer to a turnip in shape and size , with a thin skin and a lighter and slightly sweeter taste than a turnip. The variety I used in my salad has a purple skin, but kohlrabi also has a white-skinned variety.

Toast about 1/2C. pine nuts in a dry, non-stick pan over low-medium heat, turning often, until lightly toasted. Remove from heat and cool.

Skin and matchstick 1/2 a sweet potato.  Wash, core, and shred a medium head each of kohlrabi and cabbage. Cut about 16 large black olives into eighths. Combine and mix all veggies and chill. Before serving, parcel out the salad into individual bowls. Spoon dressing over salad and top with chunks of goat cheese and toasted pine nuts. Accent with a grind of pepper and Herbs de Provence.

Kohlrabi Salad Dressing:
For every two servings: 3 Tblsp. Olive Oil+1 Tblsp. Lemon Juice+1 Tblsp. Cider Vinegar+1/2 Tsp. each of Dijon Mustard and Maple Syrup. Whisk dressing before serving.

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