Kohlrabi salad

sumac kohlrabi

To my great dismay, I realized too late I have no Irish specialty to post on St Patrick’s day… After pondering for a few seconds, I decided to go for something green instead. All I had on the store was this Middle Eastern dish, found in Yotam Ottolenghi and Sami Tamimi‘s Jerusalem.  A very unlikely combination, but nevertheless green enough. Happy St Patrick’s day!

Kohlrabi salad (adapted from Yotam Ottolenghi and Sami Tamimi‘s Jerusalem)

  • 3 medium kohlrabies (about 750g)
  • 80g Greek yoghurt
  • 70g sour cream
  • 5og thick double cream
  • 1 small garlic clove, crushed
  • 1 1/2 teaspoon lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoon of finely shredded fresh mint
  • 1 teaspoon dried mint
  • 1/2 teaspoon sumac
  • 20g Nüssli (Valerianella locusta)

Method

Peel the kohlrabis, cut into 1.5cm dice and put in a large mixing bowl. Set aside and start making the dressing.

Put the yoghurt, sour cream, double cream, garlic, lemon juice and olive oil in a medium bowl. Add salt to taste and a generous portion of freshly ground black pepper. Whisk well.

Add the dressing to the kohlrabi, followed by the fresh and dried mint, and halt nüssli, Gently stir and place on a serving bowl.

Drop what is left of the nüssli and sprinkle with sumac.

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