Serves 4
INGREDIENTS:
5 small kohlrabi
1 large lemon, squeezed
2 teaspoons medium grain sea salt
1/4 c. extra virgin olive oil, preferably a fruity variety
1/4 c. julienned kohlrabi leaves,
1/4 c. fresh goat’s-milk cheese(chèvre)
COOKING INSTRUCTIONS:
Remove leaves from kohlrabi and reserve. Peel the tough outer green parts from the kohlrabi. Slice the bulb into thin discs, about 1/8th of an inch. Stack the discs and slice into strips also1/8th of an inch. Toss the strips with the lemon juice and sea salt. Let sit 5 minutes. Meanwhile, taste the kohlrabi leaves. If they aren’t bitter, julienne them by stacking them on top of each other, roll them up like a cigar, and starting at one end slice very thinly. Reserve.
Add the olive oil to the kohlrabi strips and toss. Add the julienned leaves and toss. Taste. More salt? More olive oil? Add it. To serve, crumble chèvre on top. |
