~ Excerpted from The Good Bowl
The kohlrabi bulb most resembles cabbage heart and broccoli stem in taste terms, but is much sweeter and juicier. Wonderfully crunchy served raw in salads, or with dips, it makes an ideal portable snack. Roasting brings out its deeper brassica flavour. Don’t throw out the leaves – they make a novel substitute for kale or spring greens.
This salad can be served cold or at room temperature.
- 2 and 1/2 tablespoons champagne or white wine vinegar
- 2 teaspoons garam masala
- 1/4 cup extra virgin olive oil
- 1/3 cup finely minced garlic scapes (about 3), divided
- 1 cup thinly sliced greens (packed) – kohlrabi greens, spinach, beet greens or tat soi
- 1 medium kohlrabi bulb, peeled and cut into a 1/4-inch dice (about 1 and 1/2 cups)
- 1/3 cup plain couscous
- 1/4 cup raisins, re-hydrated in a bowl of hot water for a few minutes (optional)
- sea salt and freshly ground black pepper
Substitutions – if garlic scapes aren’t in season, minced scallions or with one or two garlic cloves will do the trick.
- Combine the vinegar and garam masala in a small bowl with a whisk. Stream in the olive oil and stir in a tablespoon of the minced garlic scapes. Set aside.
- Cook the lentils and sliced greens in a pot of salted, boiling water until lentils are just tender, about 8 minutes. Drain into a sieve and rinse under cold water. Drain again, pressing the remaining water out with the back of a spoon.
- In the same pot, bring 1/2 cup water to a boil and remove from the heat. Stir in 1 tablespoon of the dressing along with the couscous. Cover and let stand for 5 minutes. When all of the water has been absorbed, spoon couscous into a large bowl and fluff with a fork. Allow to cool slightly.
- To the bowl add the remaining garlic scapes, lentils and greens, and diced kohlrabi. Pour the reserved dressing over the top. Mix gently to combine. Season with sea salt and pepper and mix in the re – hydrated raisins, if desired.
Serves 2 as a main course.