Kohlrabi Salad with Pea Shoots
- 2 large red or green kohlrabi bulbs
- 1 large carrot, peeled
- 1 teaspoon fennel seeds
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 teaspoon toasted sesame oil
- 2 cups pea shoots (optional)
With a sharp knife, cut through the tough outer skin and stems from the kohlrabi. Julienne the kohlrabi with a mandoline or sharp knife, and then julienne the carrots.
Toast the fennel seeds in a small dry sauté pan over medium heat until they begin to brown slightly and smell toasty. Transfer them to a mortar and pestle or clean spice grinder and grind into a coarse powder.
Combine the fennel powder, vinegar, salt, and pepper in a small bowl. Slowly whisk in the oils. Pour over the vegetables and toss to coat.
Chop the pea shoots into 1-inch pieces and toss into the salad immediately before serving.
The Farm to Table Cookbook, Ivy Manning, 2008