A morning of gardening
It was the farmer. When my friend Jayne and I asked how he cooked the kohlrabi he emphatically said, "raw!". And he offered the same advice about the yellow beet, "raw!". With that, I decided to give it a try and make a raw kohlrabi and yellow beet salad. Although, I have the feeling he meant a pure kind of raw, as in no dressing, naked. Well, I'm not that adventurous and thought it should be dressed.
|Farmers' market yellow beet and|
purple kohlrabi in need of attention!
|Glorious morning sun on sage|
Purple Kohlrabi, Yellow Beet, And Green Apple Salad
I just love this type of food but I do think it takes an acquired taste to enjoy this earthy salad. And sitting down with it beside my garden after a morning of hard work made this salad perfect and maybe even tastier, if only on a psychological level. Since I knew what their reaction would be, I didn't dare offer any to my family later. Which I regret now because I like to have them try new flavors. Sometimes they surprise me.
To make this salad . . . wash and peel a yellow beet and a purple kohlrabi, and wash a green apple. Slice into thin pieces and in a bowl mix with extra virgin olive oil to coat, then apple cider vinegar, fresh juice from a whole small lemon, chopped fresh sage, salt and pepper - add all to taste as the flavor depends on the size of the vegetables and your taste. Refrigerate covered for about a half hour to let flavors build. Top it over washed red lettuce.
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