Kohlrabi mo­saic salad with al­monds


Gourmet Traveller (Australia) - - Food -

“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.

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