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Sunday, March 14, 2010

Kohlrabi and Grapefruit salad...

If you don't know her–kohlrabi–get to know her. She is a wonderful vegetable. Raw, she is crisp like jicama or celery, and the flavor is...well–all her own.
Delightful in salads raw, or cooked, sauteed into a stir fry.  I created this recipe as a starter salad for last Saturday when we had friends for dinner. Dressed with a super light viniagrette, it was delicicous! It comes together in about 10 minutes! Try it.

1 large kohlrabi, peeled
1 med pink grapefruit
1 med yellow grapefruit
1 cup of lettuce leaves (like arugula or a romaine is ok)

1/2 tsp dijon mustard
2 tbs apple cider vinegar
2 tbs olive oil
salt and pepper

Using a mandoline, slice the kohlrabi on the thinnest setting.
Peel the grapefruits using a knife to run down the sides (called supremeing) there are lots of youtube videos on how to. Slice into rounds.

Arrange the kohlrabi and the grapfruits and the lettuce on a platter in layers.

In a small bowl whisk together the ingredients for the dressing and then drizzle over top.

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