Fennel and Kohlrabi Salad

January 15, 2010

Fennel and Kohlrabi Salad


1 medium kohlrabi
1 medium fennel bulb
Small handful arugula (optional)
Lemon-Caper Dressing  (quantity will provide leftover dressing)
1 large handful small capers (didn’t have any—salad fine without them)
The juice of 1 large lemon + more for crisping the fennel
Twice the amount of extra virgin olive oil (as lemon juice)
Black pepper
Sea salt
1 heaped teaspoon wholegrain mustard
– To make the fennel and kohlrabi salad: Slice the fennel as thinly as you can and add to a bowl of cold water and the lemon juice. Slice the kohlrabi and then pare strips off each slice with a vegetable peeler (this is to get wafer thin slices). Add to the bowl with the fennel.
– To make the lemon-caper dressing: Crush the garlic with a generous pinch of sea salt in a pestle and mortar. Add some black pepper and a heaped teaspoon of wholegrain mustard. Stir together.
– Add the juice of 1 large lemon, the capers and twice the amount of olive oil. Whisk to emulsify.
– Drain the water from the salad and place in a bowl with the rocket if using. Add half the dressing and stir to coat. Serve a wedge of the frittata with some salad and some of the leftover dressing drizzled on top.

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