This easy kohlrabi remoulade recipe makes use of a less common but easy-to-love vegetable.
Celery root remoulade is one of those hardworking salads you learn to make in culinary school. It’s versatile and tasty and a little old-fashioned, so it somehow fits the curriculum perfectly. This version of remoulade uses kohlrabi, a relative of broccoli and cabbage whose bulbous stem has a mild, friendly flavor and a nice crunch.
Head on over to Serious Eats to hear from Kohlrabi himself how he’d like to be treated, and get the kohlrabi recipe below.
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- 2 medium kohlrabi stems (reserve leaves for another use)
- 1 small garlic clove
- 1/4 teaspoon fine sea salt
- 1/4 cup homemade or store-bought mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon whole grain mustard
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon white wine vinegar
- 1 teaspoon chopped fresh tarragon
- Freshly ground black pepper
Wash kohlrabi well, trim ends, and peel thickly with a paring knife. Using the julienne blade of a mandoline or the large holes on a box grater, cut or shred the kohlrabi.
Crush the garlic with the side of a chef's knife, remove the skin, and sprinkle with the salt. Smash the garlic and salt to a paste with the knife.
In a medium bowl, combine the mayonnaise, mustards, lemon juice, vinegar, garlic paste, tarragon and pepper. Whisk with a fork to combine. Add the julienned kohlrabi to the bowl and toss. Serve cold or at room temperature as an accompaniment to grilled fish, shellfish or meat.