Kohlrabi Slaw Goes Solo

I have to admit that, to my knowledge, I have never eaten kohlrabi and when I saw one in the supermarket while searching out ingredients for my "project", I knew it was time to rectify this glaring omission in my culinary repertoire.

The book has this as an accompaniment for confit duck but I saw no reason why it could not stand alone when I was asked to "bring a salad". The ingredients were few. Just the kohlrabi, Granny Smith apple, parsley  and radish with a simple dressing of lemon juice, olive oil and salt and pepper.

Hacking into the kohlrabi was as much fun as hacking into a pumpkin or that coconut and I did wonder if this was typical, and if I would complete the task without severing an artery. I had halved the recipe as I was only cooking for three people and having carved up  a chunk, I has to peel and julienne the kohlrabi and place in iced water until ready to dress and serve. 

The apple and radishes were similarly julienned, although I'm told my pieces were too think and that Marco Ptierre White would not give them a pass. The lemon squeezed, oil, salt and pepper added and both parts placed in containers and off I went. Half way to my destination, the bag tipped over and the lid came off the container with thjulienned veggies swimming in their icy bath. As I was driving on the freeway in peak hour traffic in the first rain Perth has seen in mob the there was no stopping to put things to rights but fortunately the salad stayed in the container.

Dressing and parsley were added to serve and it proved a tasty addition to chicken cooked on the bar by. The radish gave it a bit of a kick and the apple gave crunch. The verdict on the kohlrabi was that it was inoffensive, but given the hassle of chopping and peeling, it's probably not going to be a regular addition to the shopping trolley. But as Barry Humphries would say, "At least you can say that you've seen it, at leastyoucan say you were there".