Fennel and Kolhrabi Salad


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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