Fennel & Kohlrabi Salad

One of the joys of local and seasonal eating is being introduced to fruits and veggies that you might not be terribly familiar with or know how to prepare. Fennel and kohlrabi can be a bit intimidating to a cook that’s never faced them before. If you don’t want to roast them, they pair nicely with a lemon and olive oil dressing when julienned. Using a mandoline slicer can make the julienning task a breeze. Be very aware of your finger placement while slicing as mandolines pose a safety risk and require a great deal of caution during use. 
Salads like this are the perfect solution to adding more crisp veggies to your summer dinner plate without even having to turn on your stove or oven. Crunch away and enjoy!

Recipe adapted from: https://brooklynsupper.com/fennel-and-kohlrabi-salad/

Serves: 2 as a generous side, 3-4 as a smaller side salad
Prep Time: 10 mins
Cook Time: 0 mins
Ready In: 10 mins
  • 1 small bulb fennel well-cleaned and trimmed of its leaves (reserve leaves for garnish)
  • 1 small kohlrabi, peeled and trimmed
  • 1.5 TBSP finely minced garlic scape blossoms or green garlic
  • zest of ½ a lemon
  • 2 TBSP extra virgin olive oil
  • 1 TBSP lemon juice (plus more to taste)
  • salt and pepper (to taste)
  • fennel leaves
  • crushed red pepper (optional garnish)
  1. Carefully julienne the fennel and kohlrabi.
  2. Toss with the garlic scape blossoms, lemon zest, olive oil and lemon juice plus a few pinches of salt and pepper.
  3. Taste and add more salt, pepper, or lemon juice per your taste preference.
  4. Plate and garnish with reserved fennel leaves and a pinch of crushed red pepper.