Tuesday, November 2, 2010
This week's Fall Fest theme is root veggies, and it made me remember a recipe that has been sitting in my drafts for a while. It's a light salad of crunchy, julienned vegetables with a nice Asian-ish dressing. I found the original recipe - a kohlrabi and carrot version - on Orangette. If you haven't tried kohlrabi, this recipe is a good way to start. The taste of kohlrabi is somewhere in the middle of cabbage and broccoli stems, but sweeter. (I don't think kohlrabi is technically a root, but it looks like one, so I figured it fit the theme well enough...). I've also made this salad with radishes in place of the kohlrabi - milder radishes work well, and daikon is especially good. I think any combination of kohlrabi, radishes, and carrots is great here. This salad is really refreshing and is a nice accompaniment to richer dishes. I especially like the flavor the fennel contributes to the dressing.
Adapted from this recipe on Orangette
2 medium kohlrabi bulbs
Optional: substitute radishes for some or all of the kohlrabi
1 large carrot
1 tsp. fennel seed
2 tbs. rice wine vinegar
1/2 tsp. kosher salt, or more to taste
1/2 tsp. freshly ground black pepper
2 tbs. olive oil
1 tsp. toasted sesame oil
Using a sharp knife, peel kohlrabi bulbs. Peel carrots. Use a mandoline (or a sharp knife and a lot of patience) to julienne the kohlrabi, carrots, and radishes (if using) into matchsticks.
In a small dry skillet, toast the fennel seeds over medium heat until they are slightly browned and smell fragrant. Grind coarsely in a spice grinder, or with a mortar and pestle. Whisk together fennel, vinegar, salt, pepper, olive oil, and sesame oil in a small bowl. Add dressing to salad and toss to coat vegetables. Taste and adjust salt if needed.