It is a huge compliment to say that a salad is amazing. My husband and I both said this after trying the kohlrabi Caesar salad at Folk restaurant in Nashville for my birthday last month.
Kohlrabi is a vegetable I have only eaten once several years ago. I had not had it in a raw form though. The delicate crispness and slight sweetness of the vegetable in the salad set it a part from any other. I know it might sound crazy but I had not yet jumped on the spiralizing band wagon. After having fun eating the spaghetti strands of kohlrabi, my mind was changed. I loved it! In full disclosure I immediately bought a spiralizer on Amazon. Briefton’s spiralizer was so easy to use even on this hard root vegetable.
After my spiralizer purchase, then I headed to the farmer’s market to get my hands on kohlrabi.
You will find kohlrabi in this greenish white color as well as purple. Both have a white flesh. It is part of the cabbage family. If you can not find it, you can substitute, radish, celery root or broccoli stalk for this recipe. I hope you enjoy my version of this amazing salad.
Kohlrabi Caesar Salad
Print RecipeIngredients
- Toasted Bread Crumbs:
- 1 tablespoon salted butter or ghee
- 2 slices bread (I used spelt)
- sea salt
- garlic powder
- Dressing:
- 4 tablespoons olive oil mayonnaise
- 1 teaspoon stone ground dijon mustard
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon minced garlic
- sea salt
- cracked black pepper
- Salad:
- 6 cups spiralized kohlrabi
- block pecorino romano or parmesan cheese
Instructions
Heat a medium nonstick skillet over medium heat. Melt the butter or ghee. Tear the slices of bread into pieces and add to the skillet. Season with the salt and garlic powder to taste. Cook until the bread pieces are toasted, tossing occasionally. Allow to cool slightly.
For the dressing, combine the mayonnaise, mustard, lemon juice, Worcestershire sauce, and garlic in a small bowl. Whisk until combined. Season with salt and pepper.
For the salad, in a large salad bowl add the spiralized kohlrabi. Spoon the dressing over the top. Toss with two spoons or tongs until the kohlrabi is coated in the dressing. Sprinkle the toasted breadcrumbs over the top. Using a small grater, grate the cheese over the top.
Serve.
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