Name: Kohlrabi mosaic salad with almonds
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: 4 kohlrabi, trimmed and peeled; 50 ml olive oil; 50 ml lemon juice; 100 ml white vinegar; 100 gm caster sugar; 1 beetroot, cut into matchsticks; 170 gm asparagus, cut into matchsticks; 1 broccoli stalk, cut into matchsticks; 2 carrots, cut into matchsticks; 100 gm roasted slivered almonds; Almond dressing; 100 gm blanched almonds; ½ pita bread, torn; 1 garlic clove; 1 tbsp apple cider vinegar

Kohlrabi mosaic salad with almonds

Almost too pretty to eat - almost.

Serves 6

Prep

30M

Cook

Total

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.

Ingredients

4 kohlrabi, trimmed and peeled

50 ml olive oil

50 ml lemon juice

100 ml white vinegar

100 gm caster sugar

1 beetroot, cut into matchsticks

170 gm asparagus, cut into matchsticks

1 broccoli stalk, cut into matchsticks

2 carrots, cut into matchsticks

100 gm roasted slivered almonds

Almond dressing

100 gm blanched almonds

½ pita bread, torn

1 garlic clove

1 tbsp apple cider vinegar

Method

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.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lynsey Fryers