Fennel and Kolhrabi Salad


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


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


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.

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