Fennel and Kohlrabi Salad

 In

Fennel and Kohlrabi Salad

Yields1 Serving
 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
1

Julienne 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.

Ingredients

 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

Directions

1

Julienne 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.

Notes

Fennel and Kohlrabi Salad