Shaved Kohlrabi and Arugula Salad with Chunky Garlic and Pimenton Dressing

kohlrabi salad
Photo: Chris Testani
Prep Time:
15 mins
Total Time:
1 hrs 25 mins

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

  • ½ 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 ½ cups arugula, trimmed

  • 1 ounce toasted sliced almonds (¼ cup)


  1. 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.

  2. 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).

  3. 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.

Cook's Notes

Using the cruciferous arugula -- instead of baby greens or other lettuce -- gives this salad a spicier flavor that complements the mild sweetness of the kohlrabi.

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