Kohlrabi salad

Kohlrabi salad

Sałatka z kalarepy

By
From
Borsch, Vodka and Tears
Serves
4 as a side
Photographer
Bonnie Savage

Kohlrabi looks more like some kind of Star Wars drone than a vegetable. It is actually the same species (but a different cultivar) as broccoli, Brussels sprouts, cabbage, kale and cauliflower. This salad is really a type of remoulade. I suggest using homemade mayonnaise as you can make it very stiff and it’s better for holding the salad together. This salad is a good accompaniment to any cooked meat.

Ingredients

Quantity Ingredient
1 small red onion, thinly sliced
3 heads kohlrabi, peeled and cut into matchsticks
1/2 bunch radishes, thinly sliced
2 sweet red apples, such as pink ladies, cored and cut into matchsticks
75g currants
1 lemon, juiced
1 tablespoon finely chopped flat-leaf parsley

Mayonnaise

Quantity Ingredient

Sos majonezowy

Quantity Ingredient
1 egg yolk
2 teaspoons white wine vinegar
1 teaspoon dijon mustard
1 teaspoon salt
200ml neutral oil, such as grape seed, canola or olive oil

Method

  1. To make the mayonnaise, mix together all the ingredients, except the oil, in a bowl with a whisk, or use a food processor or blender.
  2. Put the oil in a pouring jug and start to add it, one drop at a time, until each addition is thoroughly incorporated into the egg mixture. As you progress, you can start to add the oil a bit faster — the sauce will thicken and turn white.
  3. By the time all the oil has been added the sauce should become quite stiff — this is a distinct advantage when you are using it to bind a salad like the kohlrabi salad. If you want to use it for dipping or pouring you can thin it using a little water.
  4. Season with salt, a little pepper and vinegar, but remember that vinegar, being a liquid, will thin the mayonnaise. The mayonnaise will keep, tightly covered in the refrigerator for up to 7 days.
  5. To make the salad, put the onion in a bowl, pour over 250 ml (9 floz/1 cup) water and leave to soak for 20 minutes. Drain well.
  6. Put all of the ingredients, including the mayonnaise, in a large bowl and toss together until well combined. Season the salad, to taste, before serving.
Tags:
Polish
Poland
European
restaurant
bar
Borsch
Vodka and Tears
Vodka
Tears
Melbourne
Benny
Roff
booze
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