Kohlrabi Greens Salad
Community training dinner, 6/19/12
Along with the bulbs, kohlrabi greens are also edible. They are a little tough, so they are usually cooked. But they’re also very good raw as long as you treat them right. By slicing the leaves thinly and letting them sit in the dressing to wilt, the greens become tender enough to enjoy without cooking.
- Greens from 2 kohlrabi bulbs
- 2 tablespoons vinaigrette-type salad dressing of your choice (see lots of recipes and a guide to making vinaigrettes here)
- 2 tablespoons crumbled feta cheese, or other cheese of your choice
- salt, to taste
Wash and dry the kohlrabi greens. Strip the leaves off the stems and either discard the stems or save them to cook separately.
Stack the several leaves on top of each other. Roll into a cigar shape, then slice across the roll in 1/3” strips to make thin ribbons. Repeat this with all leaves, and place the ribbons into a large bowl.
Pour the salad dressing over the greens and toss to coat. Allow to sit for at least 1 hour, or in the fridge up to 2 days. Add cheese, toss, taste and add salt if needed, and serve.
Serves 4 as a side dish.