The curly red slices may look like red onion but they are…. Italian tardivo radicchio. The white matchsticks resembling daikon radish? Kohlrabi. And the little black pepper-like specks: Hawaiian black lava sea salt. Have I fooled you yet? The citrus dressing: grapefruit. I am sure there is a machine that can cut these skinny matchsticks more uniformly than mine, but I love the uneven, imperfection of hand-cutting.
4-5 Italian tardivo radicchio leaves
½ teaspoon Hawaiian black lava sea salt
Process Wash the radicchio leaves well by immersing them in water.
Peel the skin off the kohlrabi and rinse.
Cut each kohlrabi in half lengthwise, cutting through the root and tops. Lay each half, flat-side down, on a cutting board. Slice into the half, creating thin half-moons.
Slice each half moon into thin (eighth-of-an-inch-thick) matchsticks.
Place the matchsticks in individual bowls.
Slice the radicchio into paper-thin “c’s”.
Toss them with the kohlrabi in each bowl.
Sprinkle with the black lava sea salt. Squeeze the grapefruit
and drizzle one quarter of the juice on each salad.
Serve immediately or refrigerate for up to two days.
©Nancy Wolfson-Moche 2014
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