From Vegetable Literacy by Deborah Madison
It really makes me happy when I open a cookbook and find a recipe that is a great combination of several items in a week's share. This Kohlarbi Salad is a fine example of just that!
1 lb Kohlrabi
1 cup stemmed Parsley leaves
6 slender Green Onions, tops and bottoms thinly sliced
Mizuna Sprigs, finely sliced to your tasting
Sea Salt
3 TB Olive Oil
4 tsp Lemon Juice or Rice Vinegar
If the kohlrabi is tender, you don't need to peel them. If they are a bit older take the time to slice off the skins. Cut the kohlrabi into fine julienne. A quick and effective way to do this is to slice them thinly on a mandolin, then stack the slices and cut them into matchsticks. Toss the kohlrabi with the parsley leaves, green onions, mustard leaves and 1/2 teaspoon salt. Add the oil and lemon juice and toss again. Taste for salt, then serve.