Kohlrabi mosaic salad with almonds
SERVES 6 // PREP TIME 30 MINS // COOK 1 HR (PLUS PICKLING, COOLING)
“Use anything that’s in season for this salad. It’s meant to be a kind of colourful throw-it-together dish,” says Carrington. Pickling the discs of kohlrabi makes them tender and translucent so they’ll prettily absorb the colours of the vegetables below.
4 kohlrabi, trimmed and peeled 50 ml olive oil 50 ml lemon juice 100 ml white vinegar 100 gm caster sugar 1 beetroot, cut into matchsticks 170 gm asparagus, cut into matchsticks 1 broccoli stalk, cut into matchsticks 2 carrots, cut into matchsticks 100 gm roasted slivered almonds
100 gm blanched almonds
½ pita bread, torn
1 garlic clove
1 tbsp apple cider vinegar 1 Preheat oven to 200°C. Cut 2 kohlrabi in half and place on a baking tray lined with baking paper. Roast until tender and slightly charred (1 hour). Holding kohlrabi with a tea towel, squash them and scrape out flesh (it should be dryish and pastelike), discarding skin. Add flesh to a bowl with oil, lemon juice and salt and combine to form a coarse paste.
2 Meanwhile, for almond dressing, blend almonds, pita, garlic, vinegar and
200ml water in a food processor until smooth. Season to taste. 3 Thinly slice remaining kohlrabi on a mandolin and place in a heatproof bowl.
Bring vinegar, sugar and 100ml water to the boil in a saucepan. Pour over kohlrabi and cool to room temperature (1 hour).
4 Spread kohlrabi paste on a serving plate. Top evenly with beetroot, asparagus, broccoli and carrot, alternating with small dollops of almond dressing. Drain pickled kohlrabi and arrange in a mosaic pattern over the vegetables. Top with slivered almonds and serve with extra dressing on the side.
Wine suggestion A light, dry Chablis from Domaine Gérard Duplessis.
Paper-thin discs of pickled kohlrabi are arranged in an eye-catching mosaic pattern to create a beautiful centrepiece that’s perfect to share.