Food & Cooking Recipes Salad Recipes Shaved Kohlrabi and Arugula Salad with Chunky Garlic and Pimenton Dressing By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 30, 2020 Print Share Share Tweet Pin Email Photo: Chris Testani Prep Time: 15 mins Total Time: 1 hrs 25 mins Servings: 4 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. Ingredients 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) Directions 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. 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. Print