Mixed Lettuces And Kohlrabi With Creamy Sumac Dressing Recipes
MIXED LETTUCES AND KOHLRABI WITH CREAMY SUMAC DRESSING
Kohlrabi is underappreciated and misunderstood. But we've decided it's got our favorite crunch: sweet, dense, and snappy (think broccoli stem).
Provided by Jon Shook & Vinny Dotolo, Animal
Categories Bon Appétit Salad Lettuce Healthy Vegetarian Side Hazelnut Grapefruit Leafy Green Kid-Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Let cool; crush with the flat side of a knife.
- Remove peel and white pith from grapefruit; discard. Cut along sides of membranes to release segments into a small bowl; discard membranes.
- Whisk sour cream, Meyer lemon juice, shallot, and 1 tsp. sumac in a large bowl; season dressing with salt and pepper. Add lettuce and toss to coat; season with salt and pepper. Tuck kohlrabi and grapefruit under and between lettuce. Top with herbs, hazelnuts, and more sumac.
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- Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool; crush with the flat side of a knife.
- Remove peel and white pith from grapefruit; discard. Cut along sides of membranes to release segments into a small bowl; discard membranes.
- Whisk sour cream, Meyer lemon juice, shallot, and 1 tsp. sumac in a large bowl; season dressing with salt and pepper. Add lettuce and toss to coat; season with salt and pepper. Tuck kohlrabi and grapefruit under and between lettuce. Top with herbs, hazelnuts, and more sumac.
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