Chefs' Recipes

Kohlrabi mosaic salad with almonds

Almost too pretty to eat - almost.
Kohlrabi mosaic salad with almondsBen Dearnley
1H 30M

“Use anything that’s in season for this salad. It’s meant to be a kind of colourful throw-it-together dish,” says Charlie Carrington. Pickling the discs of kohlrabi makes them tender and translucent so they’ll prettily absorb the colours of the vegetables below.


Almond dressing


1.Preheat oven to 200°C. Cut 2 kohlrabi in half and place on a baking tray lined with baking paper. Roast until tender and slightly charred (1 hour). Holding kohlrabi with a tea towel, squash them and scrape out flesh (it should be dryish and pastelike), discarding skin. Add flesh to a bowl with oil, lemon juice and salt and combine to form a coarse paste.
2.Meanwhile, for almond dressing, blend almonds, pita, garlic, vinegar and 200ml water in a food processor until smooth. Season to taste.
3.Thinly slice remaining kohlrabi on a mandolin and place in a heatproof bowl. Bring vinegar, sugar and 100ml water to the boil in a saucepan. Pour over kohlrabi and cool to room temperature (1 hour).
4.Spread kohlrabi paste on a serving plate. Top evenly with beetroot, asparagus, broccoli and carrot, alternating with small dollops of almond dressing. Drain pickled kohlrabi and arrange in a mosaic pattern over the vegetables. Top with slivered almonds and serve with extra dressing on the side.

Drink suggestion: A light, dry Chablis from Domaine Gérard Duplessis. Drink suggestion by Charlie Carrington & Anna Riou-lebret.


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