It’s been a while! While I don’t think it will ever feel like the right time to blog about recipes again, I’m just going to go ahead because all I’ve been doing is working in the market garden, cooking, eating and repeating. Recipes discovered along the way will be shared here & hopefully the result will be hearing from you about what recipes you love and what dishes have helped you get through these incredibly difficult times. Personally, we’ve eaten more than our fair share of grits and oatmeal, but every once in a while after we venture tentatively to the grocery store it’s nice to indulge in one nice meal, at least.
All that being said, this recipe is not my own. It was sourced from Sylvia at Feasting at Home. You can find her recipe, gorgeous photos and original content here.
Without further ado, here’s the recipe:
Ingredients
6 cups kohlrabi -cut into matchsticks or grated in a food processor-about three x 4 inch bulbs
½ cup chopped cilantro ( one small bunch)
half of a jalapeno -minced
1/4 cup chopped scallion
orange zest from one orange, and juice
lime zest from one lime, and juice
Ingredients for Citrus Dressing
1/4 cup olive oil
¼ cup fresh orange juice ( juice form one orange)
1/8 cup lime juice ( juice from one large lime), more to taste
1/4 cup agave syrup
1/2 tsp kosher salt
1 Tablespoon rice wine vinegar (I used prosecco wine vinegar because it was all that was available)
Instructions
Trim and peel kohlrabi. Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks. (Or just be lazy like me and use the food processor!)
Place in large bowl with chopped cilantro, scallions, finly chopped jalapeño ( 1/2), lime zest and orange zest.
Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro. This tastes goo the next day too. (But ours didn’t last, we ate it all in one sitting!)