This salad is beyond simple, but that’s what makes it so great. I love kohlrabi but feel like it often gets left behind because not many people recognize it.
To me, kohlrabi tastes sort of like a cross between a broccoli stem and a turnip, with nice refreshing notes and just a bit of bite. Most people think you have to cook kohlrabi, but just like Brussels sprouts, it's great simply raw in a salad, so long as it’s shaved thin and allowed to sit in the olive oil for just a minute to soften.
- 2 bulbs kohlrabi, stalks and hard stems removed, halved lengthwise
- 1 bulb fennel, stalks removed, and halved
- 16 Bing cherries, pitted and halved
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon preserved lemon, minced
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh mint, torn, for garnish
Shave the kohlrabi very thinly on a mandolin, leaf-side down since the root side tends to be a bit woody. Next, shave the fennel very thinly on the mandolin, turning it to shave around the inner core.
Combine the kohlrabi and fennel in a large salad bowl. Add the cherries, oil, and preserved lemon, and season with salt and pepper, to taste. Toss to combine and let the salad sit for about 5 minutes to soften the kohlrabi. Garnish with the mint, and serve.