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

INgredients

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.

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

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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.

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Drizzle the olive oil on top and serve.

©Nancy Wolfson-Moche 2014

 

 

 

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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).