2000s Recipes + Menus
Kohlrabi and Mâche Salad
Serves8
- Active time:20 min
- Start to finish:20 min
November 2008
Ruggiero was so smitten with the kohlrabi salad at St. JOHN Bread & Wine, in London, that she snapped a photo of her plate and vowed to create her own version back in the States. Kohlrabi, which looks a lot like an alien spaceship, is as crisp as celery and has a pleasant mustardy flavor. Here, paper-thin slices get some additional zip from capers. The salad is so refreshing, it’s an ideal interlude between the extravagant meal and the dessert to come.
- 3 medium kohlrabi (2 lb total)
- 1/2 small red onion
- 1 tablespoon fresh lemon juice
- 3 tablespoons olive oil
- 2 tablespoons drained capers
- 2 oz mâche (lamb’s lettuce; 4 cups) or other small tender lettuce
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Special equipment:
an adjustable-blade slicer
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Peel kohlrabi. Slice very thin with slicer and put in a bowl.
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Slice onion very thin with slicer, then rinse in a sieve and pat dry. Stir into kohlrabi.
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Stir together lemon juice, 1/4 teaspoon salt, and a pinch of pepper, then stir in oil and capers. Pour over vegetables. Toss with mâche, then serve immediately.
- Keywords
- maggie ruggiero,
- vegetarian,
- fall,
- salad
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