Author Notes: Our farmers market has delicious little kohlrabi these days and my new favorite preparation is to eat it raw, thinly sliced, with a lemon caper dressing. —Fairmount_market
- 1 small kohlrabi
- 16 tender lettuce leaves
- 1 tablespoon capers
- 1 large lemon
- 1 teaspoon dijon mustard
- 1/4 cup olive oil
First prepare the dressing. Zest the lemon (I like to use a microplane grater) and juice it. Combining all the ingredients in a miniprocessor or blender, or chop the capers by hand and whisk in the other ingredients. Taste and add a pinch of salt if needed.
Peel the kohlrabi very generously with a paring knife to remove any woody parts. Cut the peeled kohlrabi halves and then slice into very thinly (or use a mandoline).
Wash the lettuce leaves and arrange on four salad plates. Spread over the kohlrabi slices. Pour a generous amount of the lemon caper dressing over the sliced kohlrabi. Enjoy.