Kohlrabi, fennel, asparagus salad
Soaking the vegetables in iced water for 15 minutes (or up to an hour if time) retains the crunch. When asparagus is not in season, replace it with sliced radishes.
Serves 6-8 as a side dish
INGREDIENTS
1 bunch (approx 400g) asparagus spears
1 medium sized kohlrabi
1 large fennel
80ml buttermilk
1tsp lemon juice
1 tbsp olive oil good pinch of salt and pepper 1 tbsp dill, finely chopped 1 tsp chives finely chopped
1 tbsp mint, finely shredded 50g pea shoots (or watercress or rocket)
2 treviso or red endive sliced lengthways to keep the shape of the leaves pinch of sumac
METHOD
Prepare the asparagus by breaking off the woody ends and steaming until just cooked in a pan of boiling salted water. Drain and cool.
If making a little in advance, fill a large bowl with ice water.
Peel the kohlrabi and cut into cubes the size of small dice. Put them in the iced water or into a large mixing bowl.
Thinly slice the fennel and the radishes, if using. (I use a mandoline) Add to the kohlrabi.
If the vegetables are soaking, leave them between 15 minutes and an hour to crisp up.
Meanwhile make the dressing by mixing the buttermilk, lemon juice, olive oil, salt, pepper and fresh herbs in a small bowl or jam jar.
When ready to assemble the salad, drain the vegetables if they are soaking and lightly dry with kitchen towel.
Cut the asparagus into bitesize pieces — approximately 2cm lengths — I cut them on the diagonal. In a large bowl, combine all the vegetables and salad leaves.
Pour over enough of the dressing to coat the salad. Add gradually and mix with your hands until fully coated — be careful not to overdress.
I serve it on a large platter to make sure the dressing does not pool in the bottom of the bowl.
Sprinkle with sumac and serve.