Fennel and Kohlrabi Salad


Fennel and Kohlrabi Salad

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March 29, 2017

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

fennel leaves


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.