Swiss Kohlrabi & Herb Salad

Name: Kohlrabi & Herb Salad
Cuisine: Swiss
Ingredients: 2 kohlrabi; 1 bunch chives, finely sliced; Handful dill or fennel fronds, finely sliced; 1/2 cup plain natural yoghurt; 2 tablespoons prepared horseradish; 1 tablespoon agrodolce white wine vinegar; Salt

The Swiss love creamy salad dressings, often using yoghurt to supply both the creaminess and a little tang. Finely sliced root vegetables such as kohlrabi or celeriac are often served this way. As celeriac are much larger than kohlrabi, you’d need about half a small one for this salad. This kohlrabi salad makes a great side dish for any grilled meat or seafood, and I have been known to have a bowl of it for lunch with some toasted sourdough bread and a glass of Torre Rosazza pinot grigio.

Serves 4 as a side dish

Ingredients

2 kohlrabi
1 bunch chives, finely sliced
Handful dill or fennel fronds, finely sliced (about ¼ cup)

Horseradish Dressing

½ cup thick natural yoghurt
2 tablespoons prepared horseradish
1 tablespoon agrodolce white wine vinegar
Salt flakes, to taste

Method

Slice the kohlrabi thinly using a Japanese mandolin, then stack slices on top of each other and cut into thin matchsticks. Place in a large bowl.
Add chives and dill.
Make Horseradish Dressing: whisk yoghurt, horseradish, vinegar and salt together.
Pour dressing over kohlrabi and herbs and toss to combine well.
Cover and refrigerate until ready to serve.