Crisp, juicy strips of kohlrabi and peppery rocket make a light salad all brought together by a garlicky caper dressing.
Serves: 6–8
INGREDIENTS
1 large kohlrabi, peeled
2 large handfuls rocket
Dressing
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2 cloves garlic, crushed
2 tablespoons capers
sea salt and freshly ground pepper
METHOD
Dressing: Whisk all the ingredients, except the capers, together and season. Stir in the capers.
Salad: Peel the kohlrabi, removing all the tough skin until you are down to the white flesh. Cut into quarters then shave thinly on a mandolin. Place in a large bowl and toss with half the dressing, turning to coat well. Add the rocket and toss together lightly.
Transfer to a serving bowl and spoon over the remaining dressing along with a grind of pepper. Serve immediately.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeWarm Roasted Potato and Shallots with Mustard Dressing
Article by Claire Aldous
RecipeLemon, Rocket and Ricotta Risotto with Roasted Hazelnuts
Article by Claire Aldous
RecipeRocket Salad with Serrano Ham, Manchego Cheese and Hazelnuts
Article by Claire Aldous
RecipeBaked Potatoes with Rocket, Feta and Pepperoncini
Article by Claire Aldous
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.