Shaved Kohlrabi Salad With Basil And Parmesan

Kohlrabi once was a vegetable I stared at blankly. Now I seek it out. Last Sunday, I spotted a basket of the alien bulbs at the Barber’s Farm table at the Schenectady Greenmarket, and I bought half a dozen to bring with me to CT so I could make this salad. Yesterday I did the same.

When shaved thinly and tossed with salt and vinegar, kohlrabi softens, becoming pliable in just about 10 minutes. And when it’s then tossed with olive oil, Parmigiano Reggiano, and fresh herbs, it is incredibly refreshing and delicious. I haven’t attempted any other dressing, because I find this one to be so nice and simple this time of year, but I imagine it would take to any number of dressings given its neutral flavor.

Barber’s Farm says they’ll likely carry kohlrabi through the fall, so if you live locally, you’ve got a source—woohoo!

PS: Pickled Kohlrabi

PPS: Chatting CSA Strategy with Margaret Roach

Here’s a play-by-play: gather your kohlrabi.

Remove the skin with a knife first, then a peeler .

Shave it thinly with a mandoline or a knife—you absolutely can use a knife if you don’t have a mandoline. Kohlrabi isn’t as tough as it looks.

Dressing ingredients: Olive Oil , Vinegar, Sea Salt .

Nice additions: basil and Parmigiano Reggiano:

Season the kohlrabi with salt and vinegar; then let it sit for 10-15 minutes:

Add olive oil and herbs and toss:

Add parmesan and toss again:

Transfer to a platter and serve:

Description

Kohlrabi tastes like a cross between a turnip and an apple, and when it’s shaved thinly and tossed with oil and vinegar, Parmigiano Reggiano, and some fresh herbs, it is so refreshing and delicious. If you live locally, Barber’s Farm at the Schenectady Greenmarket has it from late summer through the fall.

This is more of a guide than a recipe. The keys are:

• Sprinkle salt and vinegar over thinly sliced kohlrabi and let it sit for 10 minutes or until it softens and becomes pliable.

• Then add olive oil, herbs, shaved parmesan and toss.

• Use equal parts oil and vinegar or more vinegar—kohlrabi can take it. I actually use a 2:1 ratio of vinegar to oil. Colavita white balsamic is my preference.

• Sizes of kohlrabi bulbs vary, but you can estimate about 1 bulb per person, so if you want the salad to serve 4 people, use 4 kohlrabi bulbs.

• 1 to 2 kohlrabi, or more or less (see notes)

• nice, flaky sea salt such as Maldon or kosher salt

• 2 tablespoons white balsamic vinegar or more as needed

• 2 tablespoon extra virgin olive oil

• Parmigiano Reggiano, shaved with a peeler, to taste

• fresh herbs such as basil, chives, tarragon, or dill

1. Peel the kohlrabi: Use a paring knife to cut off each end to create a flat surface. Rest the kohlrabi on one of the flat surfaces and use the knife to cut off the thick skin. Peel the remaining skin with a peeler.
2. Slice thinly: I like to use a mandoline, but you absolutely can use a knife to cut it thinly—kohlrabi isn’t as tough as it looks.
3. Season it: Spread the slices out in a large bowl (I like this one —note: it’s huge), sprinkle evenly with the sea salt. If you have to layer up the slices for space reasons, season one layer, then season the layer on top. Sprinkle with the vinegar and let sit for 10 to 15 minutes or until the slices soften and are pliable.
4. Add the olive oil and basil (or other herbs) and toss with your hands to coat. Taste. Add more salt and vinegar to taste as needed. If you want to add more olive oil, do so as well.
5. Add the parmesan and toss gently. I like to add the parmesan at the very end or even shave it over top to prevent it from getting too broken up, but this is mostly for aesthetic reasons. Serve.

• Prep Time: Roughly 20 minutes
• Category: Salad
• Method: Shaved
• Cuisine: American

Description

Kohlrabi tastes like a cross between a turnip and an apple, and when it’s shaved thinly and tossed with oil and vinegar, Parmigiano Reggiano, and some fresh herbs, it is so refreshing and delicious. If you live locally, Barber’s Farm at the Schenectady Greenmarket has it from late summer through the fall.

This is more of a guide than a recipe. The keys are:

• Sprinkle salt and vinegar over thinly sliced kohlrabi and let it sit for 10 minutes or until it softens and becomes pliable.

• Then add olive oil, herbs, shaved parmesan and toss.

• Use equal parts oil and vinegar or more vinegar—kohlrabi can take it. I actually use a 2:1 ratio of vinegar to oil. Colavita white balsamic is my preference.

• Sizes of kohlrabi bulbs vary, but you can estimate about 1 bulb per person, so if you want the salad to serve 4 people, use 4 kohlrabi bulbs.

• 1 to 2 kohlrabi, or more or less (see notes)

• nice, flaky sea salt such as Maldon or kosher salt

• 2 tablespoons white balsamic vinegar or more as needed

• 2 tablespoon extra virgin olive oil

• Parmigiano Reggiano, shaved with a peeler, to taste

• fresh herbs such as basil, chives, tarragon, or dill

1. Peel the kohlrabi: Use a paring knife to cut off each end to create a flat surface. Rest the kohlrabi on one of the flat surfaces and use the knife to cut off the thick skin. Peel the remaining skin with a peeler.
2. Slice thinly: I like to use a mandoline, but you absolutely can use a knife to cut it thinly—kohlrabi isn’t as tough as it looks.
3. Season it: Spread the slices out in a large bowl (I like this one —note: it’s huge), sprinkle evenly with the sea salt. If you have to layer up the slices for space reasons, season one layer, then season the layer on top. Sprinkle with the vinegar and let sit for 10 to 15 minutes or until the slices soften and are pliable.
4. Add the olive oil and basil (or other herbs) and toss with your hands to coat. Taste. Add more salt and vinegar to taste as needed. If you want to add more olive oil, do so as well.
5. Add the parmesan and toss gently. I like to add the parmesan at the very end or even shave it over top to prevent it from getting too broken up, but this is mostly for aesthetic reasons. Serve.

• Prep Time: Roughly 20 minutes
• Category: Salad
• Method: Shaved
• Cuisine: American

Find it online : https://alexandracooks.com/2018/07/30/shaved-kohlrabi-salad-with-basil-and-parmesan/

In the past, this has happened: I blink, and rhubarb season passes. But in recent years, rhubarb season hasn’t been so fleeting. Rhubarb, in fact, is still in abundance at our little co-op, and I keep buying bundles of it because I found a rhubarb cake I absolutely love (more soon), but also because I love rhubarb schnapps: it is so refreshing poured over ice, topped with seltzer, spritzed with lime.

I’m on my third batch this summer, and I’ve discovered a few things:

1. In about 3 to 4 weeks (as opposed to 6, which is what the original recipe suggests), it’s done and ready to be bottled.
2. These grolsch-style bottles are a nice way to store the finished schnapps in.
3. If you find, after a few days, the hue of the schnapps is barely pink, go find some more rhubarb with pink stalks. Chop it up, and add the pieces to your brew. I did this with my most recent batch. Note: To avoid the hassle, start with the pinkest rhubarb stalks you can find.
4. If you’re going through the effort, you may as well make a double or near-double batch (see notes in recipe).
5. Rhubarb schnapps is such a pretty hue and makes a beautiful gift.

I first wrote about this schnapps, ( a Nigella recipe ), in June four years ago, which still feels late for rhubarb season. The season seems to get longer and longer every year — not sure if this is a good thing or not? — but I can’t say I’m sad to still have access to it. I hope you do, too.

Description

From Nigella Lawson’s How to Be a Domestic Goddess

Recently I made a double batch, which filled 4 of these bottles nicely . It is so pretty and makes such a nice gift—people are always so thrilled.

Here are the proportions for a near-double batch:

• 3+ lbs. rhubarb to yield about 2.25 lbs. trimmed/cut
• 2.5 cups sugar
• 1.75 L bottle vodka

Notes: When I made this recently, I realized after a few days the color had been leeched from the rhubarb but the hue of the schnapps was not very vibrant. This was because I had started with rhubarb that wasn’t very pink to begin with. So, I bought some more rhubarb—the brightest pink stalks I could find—chopped them up and added them to the jar… worked like a charm. SO, try, if you can, to start with pink stalks.

• 2 lbs. rhubarb* to yield about 1 1/4 lbs. once cleaned and trimmed
• 1 1/2 cups sugar
• 1 liter vodka, cheap is just fine

• Try to buy the brightest pink stalks you can find. See notes. See notes, too, for a double recipe.

1. Chop the rhubarb and place in a large, sealable jar. Add the sugar. Shake. Add the vodka.
2. Close the lid, put the jar somewhere cool and dark 3 to 4 weeks and up to 6 months. If you remember, shake the jars every so often.
3. Strain schnapps into a pitcher; then pour into a bottle or bottles .