Kohlrabi Salad with Ginger-Maple Dressing
Servings: 4
Ingredients
- ½ cup sliced almonds
Dressing
- 2 ½ tablespoons minced peeled fresh ginger
- 2 ½ tablespoons minced shallot
- 2 ½ tablespoons Dijon mustard
- 2 ½ tablespoons pure maple syrup
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons white balsamic or champagne vinegar
- 1 ½ tablespoons sherry or rice vinegar
- 1 large egg yolk or 1 tablespoon mayonnaise
- 1 ½ to 2 cups grapeseed or canola oil
- kosher salt
Salad
- 1 medium (about 1 ¼ pounds) kohlrabi peeled and very thinly sliced on a mandoline (about 3 cups)
- ½ medium fennel bulb trimmed and thinly sliced on a mandoline (about 1 cup)
- 1 small head Red Oakleaf lettuce torn (about 3 cups)
- 1 small bunch lacinato kale stems and ribs removed, chiffonaded leaves (about 2 cups)
- 2 ounces semi-firm salty cheese such as Evalon goat cheese, Garrotxa, MontAmore's cow's milk, Parmesan, shaved (about ½ cup)
- kosher salt
- freshly ground pepper
- 1 cup blueberries* or pitted, halved sweet cherries
- ¼ cup torn mint leaves
Instructions
- Preheat the oven to 350°. Spread the almonds on a pie plate and toast for about 7 minutes, until golden. Let cool.
- In a mini food processor or blender, combine the ginger, shallot, vinegar, mayonnaise, mustard, soy sauce and maple syrup and puree. With the blender on, add the grapeseed oil in a thin stream and blend until creamy. Season the dressing with salt and pepper.
- In a large bowl, toss the kohlrabi with the fennel, cheese, toasted almonds and dressing. Season with salt and pepper and toss to coat. Add the blueberries and mint and toss gently. Serve right away.