Kohlrabi -- a vegetable people don’t know what to do with. Sliced raw, it’s somewhere between the texture of a crisp apple and the taste of broccoli stem (broccoli stems are tender and delicious when the tough outer skin is removed, by the way). Julienne and toss them with a citrusy vinaigrette and you’ll be hooked. Recipe + Image courtesy of Sherrie Castellano, With Food + Love.
INGREDIENTS
SERVES 2
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2 kohlrabi
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1/4 cup Blood Orange Juice
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1 tbsp Extra Virgin Olive Oil
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1 tsp Apple Cider Vinegar
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1 shallot(s)
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2 tbsp Parsley, Raw Fresh
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1 pinch sea salt
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1 pinch Pepper, Black
DIRECTIONS
1
Peel and finely julienne the kohlrabi, and place it in a large mixing bowl.
2
Whisk the remaining ingredients together in a small mixing bowl. Pour the vinaigrette over the kohlrabi and toss.
3
TIP: Can be served immediately but letting it sit for an hour or so will allow the flavors to meld.