Ruggiero was so smitten with the kohlrabi salad at St. JOHN Bread & Wine, in London, that she snapped a photo of her plate and vowed to create her own version back in the States. Kohlrabi, which looks a lot like an alien spaceship, is as crisp as celery and has a pleasant mustardy flavor. Here, paper-thin slices get some additional zip from capers. The salad is so refreshing, its an ideal interlude between the extravagant meal and the dessert to come.
Recipe information
Total Time
20 min
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Peel kohlrabi. Slice very thin with slicer and put in a bowl.
Step 2
Slice onion very thin with slicer, then rinse in a sieve and pat dry. Stir into kohlrabi.
Step 3
Stir together lemon juice, 1/4 teaspoon salt, and a pinch of pepper, then stir in oil and capers. Pour over vegetables. Toss with mâche, then serve immediately.
