If you’ve never tried this vegetable before, it tastes somewhat like a sweet, milder turnip. The sweetness of kohlrabi comes out even more when it’s roasted, but it can be eaten raw, thinly sliced in a salad during the summertime.
Recipe by Dan Clapson using a mystery ingredient – kohlrabi – from a Chopped Canada challenge. See the full post here.
ingredients
Smoked Bacon Vinaigrette
Salad
directions
Heat the canola oil on medium heat until hot.
Add half of the diced bacon to the pan and cook until crispy, about 5-6 minutes.
Remove bacon from pan and set aside for now.
Add remaining bacon and garlic to pan and cook for 3 minutes.
Transfer to a blender or food processor with all ingredients except for the oil and pulse a few times to form a chunky paste.
Continue to pulse while slowly pouring in oil until emulsified.
Pour into a small bowl and stir in the crispy bacon.
Set aside until ready to serve.
Place the first 4 ingredients in a large bowl.
In a small bowl, whisk together remaining ingredients and pour into large bowl.
Toss until salad is well-coated. To serve, portion out salad onto 4 plates and finish with a couple spoonfuls of bacon vinaigrette.