Fennel and Kohlrabi Salad
1 small bulb fennel, well-cleaned and trimmed
1 small, tender kohlrabi, peeled and trimmed
1/2 red onion sliced thin into half-moons
1 cup minced flat leaf parsley
zest of 1 lemon
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
salt and pepper to taste
pinch of red pepper flakes
1Julienne the fennel and kohlrabi. Toss with the red onion and parsley.
2 Combine the olive oil and and lemon juice, drizzle on the dressing, and add a few pinches of salt and tons of pepper. Taste, adjust salt and acid levels.
3 Plate and give each serving a good squeeze of lemon juice, a pinch of red pepper flakes, and garnish with parsley and fennel leaves.