Chef's Recipes

Kohlrabi mosaic salad with almonds

Almost too pretty to eat - almost.

  • 30 mins preparation
  • 1 hr cooking plus pickling, cooling
  • Serves 6
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Kohlrabi mosaic salad with almonds

"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.

Notes

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

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