Fennel and Kohlrabi Salad

The Washington Post, April 16, 2008

• • Course: Salad, Side Dish
• • Features: Fast, Holiday, Gluten-Free (Passover)

Summary:

This crisp, fresh-tasting side dish can be made 2 to 3 hours ahead and refrigerated. Toss again before serving. A mandoline will do the best job of cutting the vegetables paper-thin. The recipe doubles easily.

6 servings

Ingredients:

• • 3 medium kohlrabi, peeled (about 4 1/2 cups)
• • 3 large bulbs fennel (about 3 cups), stalks and outer layers trimmed and saved for another use, if desired
• • 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)
• • 1/4 cup canola oil, preferably Mazola brand
• • Kosher salt

Directions:

Cut the kohlrabi and fennel in half; discard the cores. Cut the halves into very thin slices and place in a large mixing bowl. Add the scallions, lemon juice and oil, mixing well to combine. Add the salt and taste; adjust accordingly. Serve chilled or at room temperature.

Recipe Source:

From Washington caterer Vered Guttman.

133 calories, 9g fat, 1g saturated fat, 0mg cholesterol, 84mg sodium, 13g carbohydrates, 5g dietary fiber, n/a sugar, 3g protein.