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Shaved Kohlrabi and Arugula Salad with Chunky Garlic and Pimenton Dressing

Recipe photo courtesy of Chris Testani

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.

Source: Martha Stewart Living, February 2012
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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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