Swiss Kohlrabi & Herb Salad

Swiss Kohlrabi & Herb Salad

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
  1. 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.
  2. Add chives and dill.
  3. Make Horseradish Dressing: whisk yoghurt, horseradish, vinegar and salt together.
  4. Pour dressing over kohlrabi and herbs and toss to combine well.
  5. Cover and refrigerate until ready to serve.

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