Ottolenghi's Kohlrabi Salad

Here’s the news: you can cook it, but even better, make salad.

Being of the cabbage family, kohlabi’s mild flavor asks for a little zing from something acid. Its crunchy texture marries well with a creamy dressing, as coleslaw does.

But don’t reach for the mayonnaise: chef Yotam Ottolenghi developed a sophisticated salad of diced kohlrabi dressed in yogurt and sour cream and brightened with winter herbs. It takes minutes to put the refreshing, tangy salad together, and it keeps in the fridge for a day if there are leftovers.

Ottolenghi’s Kohlrabi Salad (from Jerusalem, A Cookbook)

3 medium kohlrabies

⅓ cup Greek yogurt

5 tablespoons sour cream

3 tablespoons mascarpone cheese

1 small, crushed garlic clove

1-½ teaspoons fresh lemon juice

1 tablespoon olive oil

2 tablespoons finely shredded fresh mint

1 teaspoon dried mint

A handful of baby watercress (Note: I used mixed baby salad leaves)

¼ teaspoon sumac powder

Salt and white pepper to taste

Directions at greenprophet.com

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