Shaved Kohlrabi and Arugula Salad with Chunky Garlic and Pimenton Dressing

Name: Shaved Kohlrabi and Arugula Salad with Chunky Garlic and Pimenton Dressing
Prep time: 15 min
Total time: 85 min
Ingredients: 2 medium heads garlic; 1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice; 0.5 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; 1.5 cups arugula, trimmed; 1 ounce toasted sliced almonds (¼ cup)

By

Martha Stewart Editors

Updated on April 30, 2020

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.