Fennel, pear, kohlrabi & watercress salad

Fennel, pear, kohlrabi & watercress salad

By
From
Alimentari
Serves
4-6
Photographer
Lauren Bamford

This salad is based on a traditional celeriac remoulade with kohlrabi, capers and mayonnaise, but we decided to lighten it up a bit. It’s more like a coleslaw now and is fantastic to eat with barbecued meat.

Ingredients

Quantity Ingredient
3 large fennel bulbs, finely sliced on a mandoline
2 pears, each cut into 8 wedges
1 kohlrabi, peeled and cut into matchsticks
2 red witlof, trimmed and leaves cut in half lengthways
5 radishes, finely sliced on a mandoline
1 bunch basil, leaves picked
1 bunch watercress sprigs

Crème fraîche dressing

Quantity Ingredient
200g creme fraiche
1 garlic clove, crushed
1 tablespoon dijon mustard
pinch sugar
2 lemons, juice and finely-grated zest
150ml extra-virgin olive oil

Method

  1. To make the dressing, place all of the ingredients in a small bowl and whisk to combine.
  2. Combine the fennel, pears and kohlrabi with the dressing, then add the remaining ingredients, season to taste and toss lightly.
Tags:
alimentari
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again