We get a little too comfortable with routine sometimes, and that makes us — or at least me — somewhat uncomfortable after a time.
So this year, we’re encouraging each other to try new things, and to try them more often. This kohlrabi salad is not the first, but it is the most recent new thing, closely following on the heels of the pork chops. We only just finished the last of the salad today with pan-fried breaded chicken cutlets (which are what I spent some of 2012 perfecting, though you can only take my word for it, since they went undocumented here) and liked it also with excellent duck-and-cherry sausages from the Greenmarket.
The salad is from Yotam Ottolenghi’s Jerusalem, which has gotten much deserved praise, much like his other books, and yet somehow this is the first Ottolenghi recipe I’ve ever made. It’s also the first time I’ve ever done anything with kohlrabi, a vegetable I was introduced to only four years ago, and which I confused with rutabagas for the longest time. Lots of firsts here.
The kohlrabi is cubed and tossed in a dressing of yogurt, sour cream, and mascarpone, lemon juice, olive oil, and mint, and sprinkled with sumac. The recipe wants this mixed with some watercress, but there was none nearby, so we used arugula instead, which was just fine. And we decided that the dressing would be good on jicama and endive too.