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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ruggiero was so smitten with the kohlrabi salad at St. JOHN Bread & Wine, in London, that she snapped a photo of her plate and vowed to create her own version back in the States. Kohlrabi, which looks a lot like an alien spaceship, is as crisp as celery and has a pleasant mustardy flavor. Here, paper-thin slices get some additional zip from capers. The salad is so refreshing, its an ideal interlude between the extravagant meal and the dessert to come. Ingredients:
3 medium kohlrabi (2 pounds total) |
1/2 small red onion |
1 tablespoon fresh lemon juice |
3 tablespoons olive oil |
2 tablespoons drained capers |
2 ounces mâche (lambs lettuce; 4 cups) or other small tender lettuce |
Directions:
1. Peel kohlrabi. Slice very thin with slicer and put in a bowl.
2. Slice onion very thin with slicer, then rinse in a sieve and pat dry. Stir into kohlrabi.
3. Stir together lemon juice, 1/4 teaspoon salt, and a pinch of pepper, then stir in oil and capers. Pour over vegetables. Toss with mâche, then serve immediately.
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