Kohlrabi is tough to find in the grocery store. A member of the brassica family (like cabbage, kale, and broccoli), it has a crisp, apple-like consistency and the sharp-sweet flavor of a mild cabbage heart. It can be roasted or turned into latkes, and is also very refreshing raw!
Shaved Kohlrabi Salad with Basil and Parmesan
INGREDIENTS
- 1 to 2 kohlrabi (or more!)
- Nice, flaky sea salt such as Maldon or kosher salt
- 2 tablespoons white balsamic vinegar or more as needed
- 2 tablespoon extra virgin olive oil
- Parmigiano Reggiano, shaved with a peeler, to taste
- Fresh herbs such as basil, chives, tarragon, or dill
TO MAKE
- Peel the kohlrabi: Use a paring knife to cut off each end to create a flat surface. Rest the kohlrabi on one of the flat surfaces and use the knife to cut off the thick skin. Peel the remaining skin with a peeler.
- Slice thinly: I like to use a mandoline, but you absolutely can use a knife to cut it thinly—kohlrabi isn’t as tough as it looks
- Season it: Spread the slices out in a large bowl and sprinkle evenly with the sea salt. Sprinkle with the vinegar and let sit for 10 to 15 minutes or until the slices soften and are pliable.
- Add the olive oil and basil (or other herbs) and toss with your hands to coat. Add salt, pepper, and oil to taste.
- Add the parmesan and toss gently. Serve.
From Alexandra's Kitchen