Kohlrabi Salad

Ingredients

  • 3 medium kohlrabies

  • 1 large sweet apple, peeled

  • 1 cup plain Greek yogurt

  • 5 tbsp sour cream

  • 3 tbsp mascarpone cheese

  • 1 small clove garlic, crushed

  • 1½ tsp freshly squeezed lemon juice

  • 1 tbsp olive oil

  • 2 tbsp finely shredded fresh mint

  • 1 tsp dried mint or dried basil

  • Handful of baby watercress, or similar green

  • 14 tsp sumac (we omitted because we didn’t have any)

  • salt and pepper

Instructions

Peel the kohlrabies and apples, cut into 2/3 inch dice, and put in a large mixing bowl. Set aside and make the dressing.

Put the yogurt, sour cream, mascarpone, garlic, lemon juice, and olive oil in a medium bowl. Add ¼ teaspoon salt and a healthy grind of pepper and whisk until smooth. Add the dressing to the kohlrabies/apples, followed by the fresh and dried mint and half the watercress. Gently stir, then place on a serving dish. Dot the remaining watercress on top and sprinkle with the sumac.

This recipe was shared with us by a CSA member. It is modified from Jerusalem cookbook by Yotam Ottolenghi and Sami Tamimi