Elizabeth Schneider

Salad of Kohlrabi and Grilled Red Pepper

Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
Uncommon Fruits & Vegetables
Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

  • About

Crispy kohlrabi slices—like a cross between fresh water chestnuts and broccoli stems—combine prettily and tastily with smoky-soft red pepper bits and dill.

Ingredients

  • 1 thick-skinned, smooth-sided medium red bell pepper
  • 4 medium-small kohlrabi (about 1½ pounds weighed with leaves)
  • 2

Method

  1. Grill pepper directly in a gas flame until blackened all over. (Alternatively, you can broil it as close as possible to heating element of a broiler.) Wrap in damp toweling and let stand 5-10 minutes. Scrape off all skin. Remove ribs and seeds; cut flesh in ¼-inch dice.
  2. Cut off kohlrabi leaves and reserve for another dish. Peel bulbs and cut in 1/16-inch slices