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

Julienne the fennel and kohlrabi. Toss with the red onion and parsley.

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.

Plate and give each serving a good squeeze of lemon juice, a pinch of red pepper flakes, and garnish with parsley and fennel leaves.

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Fennel and Kohlrabi Salad