When fennel and kohlrabi arrive in your CSA, it can be hard to know what to do. As we transition into fall food, I am still really craving the fresh, crisp foods of summer. So I was glad to stumble on a version of this fennel and kohlrabi salad recipe in the awesome Frankies Spuntino Kitchen Companion & Cooking Manual. Crispy julienned vegetables, sliced onions, plenty of parsley and a hint of lemon make for a bracing, palate cleansing slaw-type salad. A nice bit of color, bite and crunch to contrast with the season’s golds and oranges.
This salad could be great with cabbage, celery root, Jerusalem artichokes, carrots or salad turnips.
- 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.