Kohlrabi Salad with Pecans, Lime, Paprika, and Marjoram
Servings: 4
Ingredients
Lime Paprika Dressing
- 1 shallot minced or ⅛-1/4 red onion, minced, soaked in cold water 15 minutes
- 1 teaspoon finely chopped fresh margoram leaves or 2 sprigs each, fresh parsley and mint, finely chopped (about ⅓-1/2 cup)
- about 2 tablespoons freshly squeezed lime juice from 2-3 limes
- 1 teaspoon hot smoked paprika (pimenton)
- 3 tablespoons extra-virgin olive oil
- kosher salt
- freshly ground black pepper
Kohlrabi salad
- ½ cup pecan halves toasted then roughly chopped
- 1 bulb kohlrabi
- 4 cups arugula leaves
Instructions
- Mince the shallot, chop the herbs, juice the lime(s), then place each in a standard-sized mason jar. Sprinkle in the paprika and pour in the olive oil. Add a few pinches of kosher salt and about 5 grinds of fresh black pepper. Seal the jar and shake vigorously to combine everything. Taste and adjust the flavors as desired (a little more lime, more salt, etc).
- Prepare the kohlrabi by cutting off the root end, then cutting the kohlrabi bulb into four quarters. Use a Y-shaped vegetable peeler to peel off the thick outer skin of the kohlrabi, then use a mandoline, sharp knife, or that same Y-shaped vegetable peeler to shave paper thin slices of the kohlrabi.
- In a large serving bowl, toss together the kohlrabi slices and about half of the lime-paprika dressing. Let the kohlrabi sit in the dressing (in the fridge or at room temperature) to allow it to soak up the flavors and soften.
- Meanwhile, toast the pecan halves in a 300 F oven or in a skillet for about 8-10 minutes, until fragrant. Set aside to cool, then chop roughly.
- Add the chopped pecans and arugula to the bowl with the dressed kohlrabi. Toss everything together, taste, and season with a little extra salt/pepper if needed. Pour a little more of the dressing in (this salad should be well dressed), then serve immediately.