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/
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