Kohlrabi Caesar Salad
Pete says, “Kohlrabi always feels like one where people don't know what to do with it. This is my go-to recommendation for the uninitiated. The crunchy texture and sweet pea flavor of kohlrabi stand up well to the rich classic Caesar dressing, so it ends up feeling both familiar and a little special.”
Ingredients
2 kohlrabi, peeled
1/2 cup mayo
2 Tbsp grated Parmesan
1 Tbsp lemon juice
1 tsp Dijon mustard
2 tsp Worcestershire sauce
1 clove garlic
2–3 anchovy fillets
1/2 tsp black pepper
1–2 Tbsp olive oil
Directions
Peel the kohlrabi, then cut it into discs and shave the discs into thin ribbons with a vegetable peeler for consistent pieces. Let the peeler swivel around the disc as you go, and make the ribbons as long or short as you like.
In a mortar and pestle, grind the garlic and anchovy fillets into a smooth paste.
In a bowl, whisk together the garlic-anchovy paste, mayo, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, black pepper, and olive oil.
Toss the kohlrabi ribbons with the dressing until evenly coated.
Finish with extra Parmesan and black pepper if you like, and serve right away.
