Go Back
Fennel and Kohlrabi Salad
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)
  • 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
  1. 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.