Courgette, Fennel & Kohlrabi Salad

What is Kohlrabi? I hear you ask! Well it is hard to explain but it is a pale green root vegetable and is sometimes called a summer turnip. The texture is rather like a water chestnut but much tastier. It is light and refreshing. You can cook it of course, but I like mine raw in salads. Hence, this recipe. This salad can be a starter or a side dish.  It livens up the palette when you are eating lots of meat. Or it can make sausage night exciting! Really. Our courgettes are growing like made so I need all the recipes I can muster to use them up as they don’t freeze well. We also have some Fennel in the herb pots which is perfect in this dish. Fennel if you haven’t tried it has a slight aniseed taste. Love it roasted too.

t. = teaspoon

T. =tablespoon

 

Ingredients

Courgette 1

Fennel bulb 1  trimmed, reserve any fronds for garnish

Kohlrabi 1 peeled

Rocket 1 handful or other peppery leaves

Vinaigrette 

Fennel seeds 3/4 t.

Caraway seeds 1/4 t.

Lemon juice, 1/2 a lemon

Orange juice, 1/2 an orange

Olive Oil 5T.

S & P

Method

I use a handheld mandolin but you can slice as thinly as possible with a knife.

Halve the courgette and slice as thinly as possible. On the diagonal looks pretty.

Cut the Kohlrabi into matchsticks.

Slice peppery leaves into thin ribbons (if necessary)

To make the vinaigrette, grind the seeds in a coffee/seed grinder or mortar and pestle.

Mix in the citrus juices and enough of the olive oil to balance.

Season with S&P to taste.

Toss everything together in your prettiest salad bowl and

Serve with the Fennel fronds on top.

Summer salad at it’s best.