Kohlrabi is unfamiliar to many people except as a very Seuss-ian looking vegetable at the store or Farmers Markets. The flavor ranges from very mild to a little sweet, with faint tones of turnip or daikon in the background. It crisp and sometimes almost succulent, and it can be chameleon-like in taking on the flavors of the surrounding seasonings. Here it acts as a foil to horseradish, with the crunch contrasting with the creamy dressing which plays up the inherent sweetness in the vegetable.
INGREDIENTS:
3-4 kohlrabi, trimmed and peeled 1 small shallot, peeled and minced finely ½ teaspoon minced fresh thyme 3 tablespoons red wine vinegar salt and pepper to taste 1-2 tablespoons prepared horseradish (Use a nice strong one) ¾ to 1 cup heavy plain yogurt, or labne, or whipped heavy cream
METHOD:
Put the vinegar into a non-reactive bowl, and add the shallot, thyme, and salt and pepper. Macerate while you cut the kohlrabi. Cut the kohlrabi into ¼ inch batons, or slice them in half from top to bottom and then slice into 1/8th inch half-moons. Add the horseradish to the vinegar, whisking to mix in well. Whisk the vinegar mixture, then add a ½ cup of the dairy of your choice, whisking to mix well. Add another ¼ cup of dairy and whisk in. Taste by dipping a piece of kohlrabi in and trying it. The dressing should be creamy, but not cloying, and the vinegar should be enough to cut the richness of the dairy product. The horseradish should be a definite presence with the kohlrabi and dairy just mitigating the heat. If the dressing seems to be quite tart, add a couple pinches of sugar at a time and whisk in until you get the right balance. When the dressing is right, add some to the cut kohlrabi and toss to cover all the kohlrabi with dressing. Allow the salad to rest at least 10 minutes for the flavors to marry. Serve cold or at room temperature.
Serves: 4, at least
Source: Chef Andrew E Cohen
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