As part of the July, Cheese Please challenge over at Fromage Homage…. I thought I’d share this delicious salad with you from last year. Unfortunately, so far, my kohl rabi hasn’t taken this year… going to plant some more tomorrow and keep fingers crossed it will take.
We had a bumper crop of Kohl Rabi in the tunnel last year …. and we’ve both decided that it really is just nicest eaten raw. It is so delicious raw that we haven’t even tried to cook it!!
I thought I’d share this recipe with you, as I saw Kohl Rabi available in Lidl last week. It is the first time I’ve ever seen them available in any shops around here.
This recipe is a Hugh Fearnley-Whittingstall but let me tell you…. I’ve left the anchovies off (not my favourite food) and it was delicious. Another time I forgot to sprinkle the goat’s cheese on, and it was still divine.
So go for it – mix it up whatever way and enjoy it.
Kohl Rabi Carpaccio
Ingredients:
- 1 medium Kohl Rabi
- 50 g goat’s cheese (hard or soft)
- 1 tsp fresh thyme
- Anchovy (optional)
- Juice of a lemon
- 2 tbsp rapeseed oil
- Salt and Pepper.
Method:
Peel the Kohl Rabi. Slice into very thin slivers – I used a mandolin. If you are using the anchovies – slice thinly and scatter over.
If using hard goat’s cheese shave it, or a soft one – crumble it. Scatter the thyme leaves. Squeeze the lemon juice and pour it and rapeseed oil over.
Season with salt and pepper.
Serve and eat at once.
You will enjoy! 🙂
A Year In Redwood 