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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Dear Ms. Nancy, Thank you for teaching me how to cook. A lot of my skills have developed through cooking. Cooking has also given me a bigger appetite for more foods. I can also make my own cook book! Some of my favorite foods that I've cooked with you are butter, date candys, tzatziki, pickles and potato leek soup. Thanks for giving me my cooking skills. Love, R. (8 years old)