Recipe by Vegetarian Hostess
Kohlrabi, carrots and fennel are fused into a subtle salad that is refreshing and clean. The fennel seed and the sesame oil combine to mysterious effect, as you crunch your way through the salad. There's something about the dressing and the sweet crunchy vegetable batons that combine with the floral heat, creating a fanciful tingle on the tongue. This recipe comes from Ivy Manning's Farm to Table Cookbook.
- 2 kohlrabi, bulbs
- 1 large carrot, peeled
- 1 teaspoon fennel seeds or 1⁄2 teaspoon ground fennel
- 2 tablespoons rice wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon toasted sesame oil
- 1⁄2 teaspoon kosher salt (to taste)
- 1⁄2 teaspoon fresh ground black pepper
- 1 small garlic clove, pressed
- 1 california green chili pepper, minced (long green pepper)
Directions See How It's Made
- Peel the tough outer skin and cut the stems from the kohlrabi. Julienne the kohlrabi with a mandolin or in a food processor fitted with a julienned blade (you will have about 4 cups), and then julienne the carrot.
- If using whole fennel seed, toast the fennel seeds in a small dry sauté pan over medium heat until they begin to brown slightly and smell toasty. Transfer them to a mortar and pestle or spice grinder, and grind them into a coarse powder.
- In a small bowl, whisk the ground fennel seed, vinegar, olive oil, sesame oil, salt, pepper, garlic and chili. Pour over the vegetables and toss to coat.