Kohlrabi with Celery and Mustard Vinaigrette
Adapted from Vegetarian Cooking for Everyone by Deborah MadisonMake the mustard vinaigrette:
2 tablespoons red wine vinegar, sherry vinegar or fresh lemon juice
2 shallots, finely diced
1 garlic clove, minced
Salt and freshly ground pepper
1 tablespoon Dijon mustard
2 tablespoons creme fraiche or sour cream
1/3 cup extra virgin olive oil
2 tablespoons snipped chives
1 tablespoon chopped parsley
3 tablespoons capers, rinsed (optional)
Combine the vinegar, shallots, garlic and ¼ teaspoon salt in a small bowl. Let stand for 15 minutes, then vigorously whisk in the mustard, crème fraiche and oil until thick and smooth. Grind in a little pepper, then stir in the herbs and capers. Taste and adjust seasoning if needed.
Make the salad:
About 12 ounces kohlrabi
4 ribs celery
Thickly peel the kohlrabi and cut into fine julienne strips. Thinly slice the celery. Toss together with enough mustard vinaigrette to moisten and serve.
Revision 3. Last edited Fri 2 Jul 2010 7:32pm by NaomiSofer