When the vegetables are this fresh and in their prime they are fantastic eaten as naturally as possible.
I added this punchy dressing, which added a slight pickle note, to the finished salad.
Serves 4
Preparation 15 min
Skill easy
1 kohlrabi, peeled and cut into matchsticks
1-2 medium, firm courgettes, sliced thinly
1 fennel bulb, sliced thinly
Dressing
¼ tsp caraway seeds, lightly toasted
¼ tsp fennel seeds, lightly toasted
Pinch chilli flakes
2 Tbsp apple cider vinegar
Juice of œ orange
1 Tbsp grain mustard
5 Tbsp extra virgin olive oil
Sea salt flakes
Cracked black pepper
Method
Combine the prepared kohlrabi, courgettes and fennel and toss together. Leave in the fridge until ready to eat as you want it as crunchy as possible.
To make the dressing, lightly crush the toasted seeds and add to a small bowl.
Add a pinch of chilli flakes, vinegar, orange juice, mustard and oil. Whisk together.
To assemble the salad, season with salt and cracked pepper, drizzle over the dressing and toss well.
I like to let the salad sit for about 10 minutes so the dressing has time to seep into the vegetables.
