Shaved Kohlrabi and Arugula Salad with Chunky Garlic and Pimenton Dressing
When using raw kohlrabi in a salad, it's important to use a mandoline to slice it wafer-thin. This allows you to make the most of its delicate, crunchy texture. The dressing's creamy roasted garlic is an ideal counterpart to the crisp kohlrabi.
- 2 medium heads garlic
- 1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice
- 1/3 teaspoon pimenton picante (hot Spanish smoked paprika)
- 1 teaspoon Dijon mustard
- Coarse salt
- 3 tablespoons extra-virgin olive oil
- 2 medium or 1 large kohlrabi (1 pound), trimmed
- 1 1/2 cups arugula, trimmed
- 1 ounce toasted sliced almonds (1/4 cup)
Preheat oven to 400 degrees. Remove 1 garlic clove from 1 head, and very finely grate, setting aside 1/8 teaspoon. Wrap remaining heads of garlic in foil, and roast until very soft and golden inside, about 1 hour. Unwrap; let cool.
Meanwhile, whisk together grated garlic, lemon zest and juice, paprika, mustard, 1/2 teaspoon salt, and 1 teaspoon water in a small bowl. Squeeze roasted garlic from skins, and add 2 tablespoons to bowl, reserving remainder for another use. Stir to combine but leave very chunky. Stir in oil (do not completely incorporate).
Shave kohlrabi very thinly on a mandoline. Divide among 4 plates; season with 1/2 teaspoon salt. Spoon dressing over kohlrabi, then top with arugula leaves and almonds.