This recipe was inspired by a love of kohlrabi, a mystery vegetable I discovered a few years ago in our weekly farm share. I had never seen it before, and was pleasantly surprised when the whole family gave it a thumbs up. From the cabbage family, the taste and texture of kohlrabi are similar to a broccoli stem or cabbage heart, but milder and sweeter. It can be eaten raw or cooked. If you can’t find it for this recipe, simply replace with broccoli, cauliflower or cabbage for a sweet crunch.
Layer the following in a large salad bowl:
I package or bag of chopped, fresh baby spinach
1 kohlrabi, chopped into ½ inch pieces
3 celery stalks, chopped
3 carrots, peeled & chopped
1 bunch scallions, chopped
Handful fresh basil, chopped
Toast one cup slivered almonds until golden. When they are still hot, pour over the veggies. The heat will “cook” the scallions and basil and bring out their flavor. (This step smells so good!)
Allow the almonds to cool on top of the veggies for at least 10 minutes.
When you are ready to serve the salad, add:
½ cup shredded fresh parmesan
3 tbsp roasted almond oil (any favorite oil can be substituted if needed, but the almond oil is what makes this recipe special)
3 tbsp balsamic vinegar
Kosher salt & fresh cracked pepper (to your liking)