baby spinach + grated kohlrabi + raspberries

April 1, 2014 • Nancy Wolfson-Moche

The ingredients of this salad went from fridge to plate in less than ten minutes. Not exactly farm to table, but it does include the time it took me to come up with the idea for the recipe. IMG_5329

serves 3


2.5 oz baby spinach

½ kohlrabi

3 oz raspberries

1 lemon

1 Tablespoon EVOO (Extria Virgin Olive Oil)

pinch sea salt

Process Wash the spinach and the raspberries well.


Drain and set aside. Peel the kohlrabi and grate it, using the medium grade on a box grater.


Set aside. Build each salad in a bowl: place the spinach leaves in the bowl, top with raspberries and grated kohlrabi. Sprinkle the sea salt on it; squeeze the lemon and pour it over the salad.


Drizzle the olive oil on top and serve.

©Nancy Wolfson-Moche 2014




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Icing on the Cake: Testimonials

I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.