Kolhrabi-Red Pepper Salad

This is one of the salads that I make in order to justify and prove to the family – and to myself – why I absolutely had to buy and schlep a big “mandoline” slicer from Paris.

The vegetables are cut into matchsticks (“jullienne” strips). It is crunchy and very tasty, and I make it in different variations, depending on what is available at the market, or in our refrigerator. And with the mandoline slicer, it is so easy and quick to cut the kohlrabi into matchsticks. The red pepper I cut by hand (see below).

Ingredients:

• 1-2 firm, fresh kohlrabis
• 1 red pepper
• some fresh celery leaves, chopped (best to use the light-colored leaves from inside the stalk; they are crunchier, fresher, and nicer than the big and dark green leaves  at the end of the stalks – those leaves I prefer to use for cooking).
• lemon juice
• splash of white vinegar
• 1 Tablespoon canola oil
• salt

Preparation:

1. Using Mandoline slicer, with julienne blade, slice the kohlrabi into matchsticks.
2. Slice the pepper, by hand, into matchsticks of similar size as the kohlrabi.
   • The best way to slice the pepper, so that the julienne sticks come out evenly, is to slice off the bottom of the pepper and the top of the pepper; then you are left with an empty “tube”. Make one slit in it. and flatten it on the cutting board, removing with a sharp knife any membranes stuck on the inside –  then carefully slice matchstick slices.
3. Place the vegetables in large bowl. Add the oil, lemon juice, vinegar, and salt.
4. Toss and taste; adjust seasoning.
5. Before serving, sprinkle chopped celery leaves on top of salad.
6. Enjoy!