Monday, July 4, 2011

Kohlrabi, fennel and blueberry salad

If you subscribe to a CSA, you will undoubtedly receive a bunch of kohlrabi at some point. Having never tried these, I was a little worried given my inexperience with it. Thankfully, our weekly CSA email convinced me to try Top Chef Stephanie Izard's recipe for a kohlrabi, fennel and blueberry salad. I would describe kohlrabi as being similar to the stalk of broccoli, but milder and crunchier. I love the sweet juiciness that the blueberries provided in contrast to the creaminess of the dressing. The almonds and kohlrabi provided a lovely crunch. The fennel and mint added the perfect aromatics. I served this flavorful and healthy salad as a side for our grilled sirloin. As you may have already noticed, we very rarely prepare red meat at home, for environmental and health purposes. A did a wonderful job keeping it simple by seasoning it with salt and pepper and grilling it.

Kohlrabi, Fennel and Blueberry Salad

1/2 cup sliced almonds
2 tablespoons minced peeled fresh ginger
2 tablespoons minced shallot
1 tablespoon white balsamic vinegar
1 tablespoon mayonnaise
1 1/2 teaspoons Dijon mustard
1 teaspoon soy sauce
1 teaspoon pure maple syrup
1/4 cup grapeseed oil
Salt and freshly ground pepper
1 1/4 pounds kohlrabi, peeled and very thinly sliced on a mandoline
1 fennel bulb, trimmed and thinly sliced on a mandoline
2 ounces semifirm goat cheese
1 cup blueberries or pitted, halved sweet cherries
2 tablespoons torn mint leaves

1. In a pan over low heat, toast the almonds until golden brown and fragrant.

2. In a mini food processor, combine the ginger, shallot, vinegar, mayonnaise, mustard, soy sauce and maple syrup and pulse. Add the grapeseed oil and blend until creamy. Season with salt and pepper.

3. In your serving bowl, toss the kohlrabi with the fennel, cheese, toasted almonds and dressing. Season with salt and pepper. Add the blueberries and mint and toss gently. Serve right away.

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