Fennel and Kolhrabi Salad

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Adapted by Brooklyn Supper from The Frankies Spuntino Kitchen Companion & Cooking Manual by Franks Castronovo and Falcinelli)

Ingredients:

1 small bulb fennel, well-cleaned and trimmed
1 small, tender kohlrabi, peeled and trimmed
1/2 red onion sliced into thin half-moons
1 cup flat leaf parsley, minced
zest of 1 lemon
1/4 cup olive oil
2 tablespoons lemon juice
salt and pepper to taste
pinch of red pepper flakes
fennel leaves

Directions:

Julienne the fennel and kohlrabi. Toss with the red onion and parsley. Combine the olive oil and and lemon juice, and drizzle on the dressing, add a few pinches of salt and tons of pepper. Taste, adjust salt and acid levels. Plate and give each serving a good squeeze of lemon juice, a pinch of red pepper flakes and a parsley and fennel leaf garnish.