Kohlrabi and Radish Salad

Kohlrabi and Radish Salad with Lemon-Mustard Vinaigrette

Try this dish at the Co-op Farmers Market Summer Festival on Sunday, June 13, 2010. The recipe is courtesy of Chef Lisa of Dinner Thyme Personal Chef Service.

Serves 4

3 medium kohlrabi
6 radishes
1 1/2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, minced
1 teaspoon fresh tarragon, chopped
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste

Peel kohlrabi and slice into 1/4" planks using a mandolin. Stack planks on top of each other and slice into 1/2" matchsticks. Slice radishes into 1/4" planks. Stack planks and slice into 1/2" matchsticks. Place vegetables into serving dish.

With a whisk, combine lemon juice, mustard, garlic, and tarragon. Gradually whisk in olive oil. Add to vegetables, tossing to coat. Season to taste with salt and pepper. Serve at room temperature or chilled.