FENNEL KOHLRABI BLUEBERRY SALAD

Salad

  • 1 C thinly sliced fennel bulb

  • 1 C peeled, thinly sliced kohlrabi bulb

  • 1 C blueberries

  • ¼ C finely chopped green onion

  • ½ C fresco (i.e., not aged) asiago cheese, chopped

  • ¼ C chopped marcona almonds

Honey Lemon Dressing

  • 2 Tbsp vegetable oil

  • 2 Tbsp mayonnaise

  • 2 Tbsp lemon

  • 1 Tbsp honey

  • ⅛ tsp celery seed

  • ⅛ tsp salt

  • freshly ground pepper to taste

  • fennel fronds for garnish

INSTRUCTIONS

  1. Using a mandoline slicer, thinly slice a cup each of fennel and kohlrabi. Combine in a large bowl with the remainder of the salad ingredients and set aside.

  2. In a small bowl whisk together the dressing ingredients.

  3. Pour the dressing over the salad in the large bowl. Toss the salad in order to coat evenly with the dressing. Garnish with fennel fronds as desired. Serve immediately.

John Cooper / Woodland Gardens Organic Farmfennel, kohlrabi