This crisp, fresh-tasting side dish can be made 2 to 3 hours ahead and refrigerated, but in that case, it’s better to add the salt just before serving (veggies will wilt too much otherwise.) Toss again before serving. A mandoline will do the best job of cutting the vegetables paper-thin.
If you cannot find kohlrabi, just add more of the celery stalks. Exact quantities do not really matter here.
The recipe doubles easily.
Fennel, Kohlrabi and green onion salad
Course: SaladsCuisine: IsraeliDifficulty: Easy4
servings10
minutesINGREDIENTS
2 medium kohlrabi, peeled (about 4 1/2 cups)
3 large bulbs fennel (about 3 cups), stalks included
4 celery stalks
1 bunch scallions, white and light-green parts, cut on the diagonal into 1/2-inch slices
Juice from 3 large lemons (at least 2/3 cup)
2 tablespoons corn oil or mild flavored olive oil
Kosher salt
Optional: crumbled feta, sliced olives, sliced avocado
DIRECTIONS
- Cut the kohlrabi and fennel in half; discard the cores. Cut the halves into very thin slices, use a mandoline if you prefer, and place in a large mixing bowl.
- Slice celery stalks and fennel stalks (if available) thinly and add to the bowl. Add the scallions, lemon juice and oil, mixing well to combine. Add the salt and taste; adjust accordingly. If you’re doing feta, olives or avocado, do it just before serving. Serve chilled or at room temperature.
