Recipe by Anna Hewitt
Serves 4 as a side dish

Kohlrabi is a relative of cabbage and turnips. It tastes similar to broccoli when eaten raw but it can also be cooked. Fennel has a bulb-like stem which grows above ground, sending up shoots and delicate fronds. All parts of the plant can be eaten but the bulb is most commonly used. With a mild anise flavor, fennel can be served crisp in salads and cooked alone or with other vegetables.

1 medium kohlrabi
1 medium apple (any crisp variety will work)
1 small (or 1/2 large) bulb of fennel
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon dijon or grainy mustard
2 teaspoons honey
salt and pepper

Remove the kohlrabi stems (which grow out of the bulb) and peel off the tough outer skin. Peel the apple. Slice the kohlrabi and the apple into matchstick sized pieces. Remove the stems, fronds, and any damaged outer layers from the fennel bulb. Slice the fennel into thin pieces, about the same length as the sliced kohlrabi. Combine olive oil, apple cider vinegar, mustard, and honey, and whisk until smooth. Toss the sliced vegetables and apple in a bowl with the dressing. Season with salt and pepper to taste.

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