Kohlrabi is one of those forgotten vegetables that fell out of favor for a while, but is being rediscovered. Look out for it at your local whole foods market or health food store. This kohlrabi salad makes for a satisfying crunchy lunch when you're home alone and want to have something healthy.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 1 kohlrabi, very thinly sliced
- 1 cup watercress (just pick the leaves off)
- 1/2 cup chopped celery leaf
- 1/2 cup thinly sliced boiled ham
- 1 tbsp chopped hazelnuts
- 1/2 cup crumbled chevre
- Olive oil
- Lemon juice
Preparation:
Cut off the leavy stems on top of the kohlrabi, peel with a knife and cut out the hard root bit at the bottom. Slice very thinly (carpaccio style) and sprinkle with lemon juice. Layer the kohlrabi slices in a slightly overlapping pattern (like roof tiles) around the very edge of your plate. Toss the watercress and celery leaves with a few drops of oil and lemon juice and pile in the center of the plate. Top with the ham. Scatter hazelnuts and the chevre over the plate. Drizzle a little olive oil and lemon juice over the top.
Makes a large salad for one
TIPS:
Celery leaf is commonly used as a herb here in Holland (selderieblad). If it's hard to find where you live, simply buy a bunch of celery and use the tender interior leaves. It won't be quite as green, but it will taste pretty much the same.
Look for hazelnuts with their papery brown skin still on. I think it looks more attractive and the extra fiber can't hurt either.
