I just made this salad last night and it was really good, super easy. The recipe is from Epicurious.
Ingredients
3 medium kohlrabi (2 pounds total)
1/2 small red onion
1 tablespoon fresh lemon juice
3 tablespoons olive oil
2 tablespoons drained capers
2 ounces mâche (lamb’s lettuce; 4 cups) or other small tender lettuce
Equipment: an adjustable-blade slicer
Preparation
Peel kohlrabi. Slice very thin with slicer and put in a bowl.
Slice onion very thin with slicer, then rinse in a sieve and pat dry. Stir into kohlrabi.
Stir together lemon juice, 1/4 teaspoon salt, and a pinch of pepper, then stir in oil and capers. Pour over vegetables. Toss with mâche, then serve immediately. Makes 8 servings.
I used a slightly different method to assemble... I whisked the dressing in a bowl, then mixed the kohlrabi and onions together in the dressing. Then, arranged the mixed greens on a salad plate, piled the dressed kohlrabi and onions on top and sprinkled a few capers around. Very pretty. Also, since my kohlrabi were babies fresh from the organic fields and had flawless purple skin, I left the skin on.
If you are watching sodium, you probably already know that capers are high sodium and high flavor -- a little goes a long way; you could certainly leave them out.
This amount of dressing for 8 servings is 45 calories.
Takes about 7-10 minutes to make... the mandolin makes it so quick!
Just trying the kohlrabi raw was fun.