I told one of our volunteers she should take a photo of the kohlrabi at several vendor booths this week, and she said, “What’s that? What do you do with it?” That’s when I knew I needed to do a kohlrabi recipe.

This recipe appealed to me not only because it looks beautiful, but also because it is a nice cool salad that’s perfect for these hot days we’ve been having. You can also make a really nice cool cole slaw with kohlrabi for your backyard cookouts, but this salad is a lovely simple accompaniment to any kind of entrée.

Shaved Kohlrabi and Arugula Salad with Chunky Garlic and Pimenton Dressing

recipe from Martha Stewart Living

Ingredients:

  • 2 medium heads garlic
  • 1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice
  • 1/2 teaspoon pimenton picante (hot Spanish smoked paprika)
  • 1 teaspoon Dijon mustard
  • Coarse salt
  • 3 tablespoons extra-virgin olive oil
  • 2 medium or large kohlrabi (1 lb.) trimmed
  • 1 ½ cups arugula, trimmed
  • 1 oz. toasted sliced almonds (1/4 cup)

Directions:

  1. Preheat oven to 400 degrees. Remove 1 garlic clove from 1 head, and very finely grate, setting aside 1/8 teaspoon. Wrap remaining heads of garlic in foil, and roast until very soft and golden inside, about 1 hour. Unwrap; let cool.
  2. Meanwhile, whisk together grated garlic, lemon zest and juice, paprika, mustard, 1/2 teaspoon salt, and 1 teaspoon water in a small bowl. Squeeze roasted garlic from skins, and add 2 tablespoons to bowl, reserving remainder for another use. Stir to combine but leave very chunky. Stir in oil (do not completely incorporate).
  3. Shave kohlrabi very thinly on a mandoline. Divide among 4 plates; season with 1/2 teaspoon salt. Spoon dressing over kohlrabi, then top with arugula leaves and almonds.

Cook’s Notes:

  • Using arugula — instead of baby greens or other lettuce — gives this salad a spicier flavor that complements the mild sweetness of the kohlrabi.
  • When using raw kohlrabi in a salad, it’s beneficial to use a mandoline to slice it wafer-thin. This allows you to make the most of its delicate, crunchy texture. But don’t let lack of a mandoline deter you. A knife and a fairly steady hand work well too..

For those of you unfamiliar with kohlrabi, it’s closest comparable taste profile would be that of cabbage or turnips, but milder and sweeter. The Pimenton Dressing’s creamy roasted garlic is an ideal counterpart to the crisp kohlrabi.

We also saw snap peas and shelling peas at the Market in the past few weeks. I don’t know how much longer they will last as their season is usually short. You can find recipes for peas in our recipe archive and enjoy them as well as your kohlrabi.