A simple julienned fennel and kohlrabi salad recipe with red onion, parsley, and a lemony dressing.
Recipe Type:
Salad
Author: Brooklyn Supper, (adapted from The Frankies Spuntino Kitchen Companion & Cooking Manual by Franks Castronovo and Falcinelli)
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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.