Kohlrabi and Mâche Salad

4.4(14)

Ruggiero was so smitten with the kohlrabi salad at St. JOHN Bread & Wine, in London, that she snapped a photo of her plate and vowed to create her own version back in the States. Kohlrabi, which looks a lot like an alien spaceship, is as crisp as celery and has a pleasant mustardy flavor. Here, paper-thin slices get some additional zip from capers. The salad is so refreshing, its an ideal interlude between the extravagant meal and the dessert to come.

by Maggie Ruggiero·published 2008-10-16

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Servings

Makes 8 servings

Total time

20 min

Calories / serving

—

Ingredients (7)

serves

3 medium kohlrabi (2 pounds total)kohlrabi
1/2 small red onionred-onion
1 tablespoon fresh lemon juicelemon-juice
3 tablespoons olive oilolive-oil
2 tablespoons drained capers
2 ounces mâche (lamb's lettuce; 4 cups) or other small tender lettucelettuce
Equipment: an adjustable-blade slicer

Instructions (3 steps)

01Peel kohlrabi. Slice very thin with slicer and put in a bowl.
02Slice onion very thin with slicer, then rinse in a sieve and pat dry. Stir into kohlrabi.
03Stir together lemon juice, 1/4 teaspoon salt, and a pinch of pepper, then stir in oil and capers. Pour over vegetables. Toss with mâche, then serve immediately.

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