Kohlrabi saladPosted: March 18, 2013
To my great dismay, I realized too late I have no Irish specialty to post on St Patrick’s day… After pondering for a few seconds, I decided to go for something green instead. All I had on the store was this Middle Eastern dish, found in Yotam Ottolenghi and Sami Tamimi‘s Jerusalem. A very unlikely combination, but nevertheless green enough. Happy St Patrick’s day!
- 3 medium kohlrabies (about 750g)
- 80g Greek yoghurt
- 70g sour cream
- 5og thick double cream
- 1 small garlic clove, crushed
- 1 1/2 teaspoon lemon juice
- 1 tablespoon olive oil
- 2 tablespoon of finely shredded fresh mint
- 1 teaspoon dried mint
- 1/2 teaspoon sumac
- 20g Nüssli (Valerianella locusta)
Peel the kohlrabis, cut into 1.5cm dice and put in a large mixing bowl. Set aside and start making the dressing.
Put the yoghurt, sour cream, double cream, garlic, lemon juice and olive oil in a medium bowl. Add salt to taste and a generous portion of freshly ground black pepper. Whisk well.
Add the dressing to the kohlrabi, followed by the fresh and dried mint, and halt nüssli, Gently stir and place on a serving bowl.
Drop what is left of the nüssli and sprinkle with sumac.