02 November 2010

Seasonal Recipe: Kohlrabi and Mache Salad

Kohlrabi, Photo by Allison Jones

Kohlrabi and Mache Salad

Recipe by: Cameron Rolka, Culinary Management Student, The International Culinary School at the Art Institute of Portland

Leaving summer behind, kohlrabi and parsley root makes a crisp and refreshing salad for the fall. Kohlrabi grows similar to a cabbage and its flesh is crisp, juicy and with a mild radish and broccoli flavor. We find this salad still tastes delicious if you only have either kohlrabi or parsley root.

Serves 4

½ kohlrabi bulb peeled, sliced thinly
½ parsley root peeled, sliced thinly
½ red onion sliced thinly (soaking in ice water helps reduce their bite)
2 tablespoons capers (if using salt packed capers, rinse with water before using)
2 cups mache (or other delicate green, bibb lettuce works well)
2 tablespoons lemon juice
1 tablespoons olive oil
Pinch of salt
Pinch of pepper

1)    Toss kohlrabi, parsley root, red onion and capers with 1/2 tablespoon of lemon juice, olive oil, and a pinch of salt & pepper
2)    Lightly toss greens with remaining 1 ½ tablespoons of lemon juice and a pinch of salt and pepper. Be careful not to bruise greens, and make sure to taste and adjust seasoning.
3)    Mound greens onto a plate then top with the first set of ingredients, the more heavily dressed ingredients on top will balance the lightly dressed greens. Serve immediately.

THE INTERNATIONAL CULINARY SCHOOL’S RESTAURANT IS NOW OPEN AND SERVING LUNCH THURSDAYS AND FRIDAYS FROM 12:45-2:30PM!

A three-course lunch is $12 for the general public, $10 with a student ID.

To make your reservation, email: AiPDSharpRestaurant@aii.edu

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