Fennel and kohlrabi salad

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  • 1 small bulb fennel well-cleaned and trimmed
  • 1 small tender kohlrabi, peeled and trimmed
  • 1/2 red onion sliced thin into half-moons
  • 1 cup minced flat leaf parsley
  • zest of 1 lemon
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • salt and pepper to taste
  • pinch of red pepper flakes
  • fennel leaves

Julienne the fennel and kohlrabi. Toss with the red onion and parsley. Combine the olive oil and and lemon juice, drizzle on the dressing, and add a few pinches of salt and tons of pepper. Taste, adjust salt and acid levels. Plate and give each serving a good squeeze of lemon juice, a pinch of red pepper flakes, and garnish with parsley and fennel leaves.

From Brooklyn Supper