Kohlrabi Remoulade

All hail the Cruciferous King, the mightiest in all the land... KOHLRABI. Kohlrabi, that long forgotten, easily misunderstood vegetable. It's like the curveball or magic eye of vegetables: no one quite sees it and if they do, it takes a minute for the brain to understand it. Don't over think it, it's great... to grate. Make a slaw or treat it like the stalk of broccoli, or take Danny's advice. It really is quite versatile and delicious. Don't overlook the greens either. Lots of ways to prepare them as well!

INGREDIENTS

  • 3 kohlrabi bulbs, peeled and julienned 1/8 in thickness and 2 inches long or however long the kohlrabi is

  • 1/4 cup chives, chopped

  • 1/4 cup parsley, chopped

  • 1 tbsp dijon mustard

  • 3 tbsp mayonnaise

  • 1 tbsp sherry vinegar

  • olive oil

  • salt and pepper to taste

PREPARATION

  1. Lightly salt the kohlrabi and let sit for at least 2 hours before starting. This will leach out most of the water so the end result isn’t too liquidy.

  2. Mix all other ingredients - the dressing should be very acidic and a little spicy.

  3. Drain the kohlrabi, getting all the liquid off so you don’t dilute the dressing.

  4. Mix the kohlrabi with the dressing and serve within the day. Over time the remoulade becomes more liquid and soupy, it’s best if it’s mixed and served quickly.

Alex Meizlish