Continuing on my quest for fresh, simple food is so much easier with a weekly organic vegetable delivery straight from the farm
Yes, I've touted the benefits of these CSA (Community Supported Agriculture) delivery's many times this past summer but I'm not done. Opening the weekly box is like a Chopped show- you don't really know what is going to be inside or what you will make from it.
This system forces many to go outside of the comfort zone and try new vegetables they normally wouldn't pick up. For instance, kohrabi. The taste and texture is similar to a crunchy broccoli stem with hint of overall cabbage, but fresher.
My recipe below makes use of the freshness of two fall veggies for a simple salad and of the frozen basil in my freezer for a splash of summer. Half of this salad came to work with me the day after it was made, what I found was both the radish and kohlrabi softened as they soaked up the aioli and I loved it even more.
Even if you aren't getting a vegetable delivery, fresh food is still doable. Start with this easy fat and happy salad then try experimenting from there.
Fat and Happy Food Blog Tips and Techniques: To use kohlrabi in fresh salads, peel the outer layer, then slice, grate or chop. Or try steaming the root with the peel on until tender, then remove the peel and serve with a little sauce.
Clean and peel the kohlrabi and radishes. Slice thinly (using a mandolin is the best option if you have one.)
Basil vinaigrette: Mix the basil cubes with the parsley, oil, vinegar and lemon juice.
If you are using straight basil leaves, mix everything in a small blender for the best results. You may need just a few drops of olive oil to round this out.
Layer the kohlrabi and radish slices on a platter and then drizzle with the basil oil. Sprinkle the salt, lemon zest and Parmesan cheese on top. (I used black salt just for a little more drama and effect, white will work as well)