Wednesday, 18 September 2013

Kohlrabi, Fennel & Apple Salad

Here's a nice quick salad, with tangy flavours and a good crunchy texture. Next time I make it, I'll cut things finer than I did this time, I think. They should be a little coarser than if you had grated them, but not by too much.

This has been a difficult year in the garden in many ways as it has been so cool and damp, but the fennel is loving it, and I have the best I've ever grown. I'll need to think of more ways to use it. Two little kohlrabies are preferable to one larger one, as they will likely be more tender, but you make salad with the kohlrabies that you have, not the ones you wish you had. I did have two little ones, as the kohlrabies are not loving it - all the brassicas have been so disease and bug-ridden this year - but I don't know that they were notably tender. Still, they were okay, once they were peeled and trimmed.

4 to 6 servings
20 minutes prep time

2 medium-small kohlrabies
OR 1 large kohlrabi
1 medium bulb fennel
1 large apple
the juice of 1 large lime
1 teaspoon honey
1 teaspoon Dijon mustard
2 tablespoons sunflower seed OR olive oil

Peel the kohlrabies and cut them into fine julienne. Trim the tough stems and base from the fennel, and slice it very finely. Peel the apple if you like, although if you have a red one the colour will add a nice touch - I suggest you leave it on. At any rate, cut it in quarters, core it, and cut it in fine julienne to match the rest of the vegetables. Toss them all with the lime juice.

Mix the honey, mustard and oil in small bowl  until well amalgamated, then toss it with the salad. Season it with a little salt to taste.

Last year at this time I made Beans with Peppers & Shiitakes. Couldn't make that this year! Between anthracnose (yes, it's as 'orrible as it sounds) and cold, the beans are over.

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