Shaved Kohlrabi And Arugula Salad With Chunky Garlic And Pimenton Dressing Recipes

SHAVED KOHLRABI AND ARUGULA SALAD WITH CHUNKY GARLIC AND PIMENTON DRESSING

Steps:

• Preheat oven to 400 degrees. Remove 1 garlic clove from 1 head, and very finely grate, setting aside 1/8 teaspoon. Wrap remaining heads of garlic in foil, and roast until very soft and golden inside, about 1 hour. Unwrap; let cool.
• Meanwhile, whisk together grated garlic, lemon zest and juice, paprika, mustard, 1/2 teaspoon salt, and 1 teaspoon water in a small bowl. Squeeze roasted garlic from skins, and add 2 tablespoons to bowl, reserving remainder for another use. Stir to combine but leave very chunky. Stir in oil (do not completely incorporate).
• Shave kohlrabi very thinly on a mandoline. Divide among 4 plates; season with 1/2 teaspoon salt. Spoon dressing over kohlrabi, then top with arugula leaves and almonds.

KOHLRABI, APPLE, AND MINT SLAW

Steps:

• Soak kohlrabi in a bowl of ice water until crisp, 10 minutes. Drain well.
• Whisk together lime juice and zest, chile, and oil. Season with salt. Toss with kohlrabi, apple, and herbs. Season with more salt, if desired; serve.

ARUGULA SALAD WITH LEMON DRESSING

Steps:

• In a small jar or bowl, combine lemon zest and juice with olive oil, coarse salt, and ground pepper; shake or whisk to combine.
• Wash arugula and remove stems; place leaves in a large bowl. With a vegetable peeler, shave Parmesan cheese over arugula; toss with dressing. Garnish with more grated zest, if desired.

ARUGULA SALAD WITH SHAVED MANCHEGO

Steps:

• In a large bowl, whisk honey and vinegar until combined. Whisk in oil; season with salt and pepper.
• Add arugula and sun-dried tomatoes. Using a vegetable peeler, thinly shave the Manchego; add half to the bowl, and toss to combine. Divide among 4 serving plates; top with remaining Manchego. Serve immediately.