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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.