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Celery, kohlrabi and radish salad with basil cream

Australian Gourmet Traveller recipe for celery, kohlrabi and radish salad with basil cream.

By Emma Knowles, Lisa Featherby & Alice Storey
  • Serves 4
  • 20 mins preparation
Celery, kohlrabi and radish salad with basil cream
Celery, kohlrabi and radish salad with basil cream

This crudo salad would work well with a variety of vegetables. The Pecorino Toscano adds a nice sharpness – the stronger Pecorino Romano could overpower the dish. Some marinated white anchovies scattered over the top would be most welcome, too.

Ingredients

  • 1 kohlrabi, peeled, shaved on a mandolin
  • 3 inner celery stalks, shaved diagonally on a mandolin, plus leaves
  • 2 radishes, shaved on a mandolin
  • 40 gm Pecorino Toscano, shaved (see note)
  • To serve: tarragon
Basil cream
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • ¾ tsp caster sugar
  • 80 ml pouring cream (1/3 cup)
  • 2 tbsp finely chopped basil

Method

Main
  • 1
    For basil cream, whisk lemon juice, mustard and sugar in a bowl to combine. Add cream and basil and whisk to combine, season to taste and set aside.
  • 2
    Scatter kohlrabi, celery, radish and pecorino over a platter, drizzle with basil cream and scatter with tarragon and anchovies, then serve.

Notes

Pecorino Toscano is available from select Italian grocers and David Jones food halls. If it’s unavailable, substitute Pecorino Sardo.
This recipe is from the March 2013 issue of
.

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  • Author: Emma Knowles, Lisa Featherby & Alice Storey