Raw Salad of Fennel, Seville Orange, Chicory and Kohlrabi
(source here)
Seville Orange Vinaigrette
- 25ml freshly squeezed Seville Orange juice
- 2tsp Dijon mustard
- 2tsp white wine vinegar
- 2tsp runny honey
- 25ml Extra Virgin Olive Oil
- Salt and freshly cracked black pepper
Place the freshly squeezed orange juice , olive oil, mustard, honey and seasoning into a small clean jar with a tight fitting lid.
Shake the jar vigorously to emulsify all the ingredients to form this delicious and vibrant vinaigrette, taste and adjust the seasoning if needed. Keep the vinaigrette refrigerated in the jar until needed.
Fennel, Seville Orange, Chicory and Kohlrabi Salad
- 1 bulb of fennel
- 1 bulb of Kohlrabi
- 1tbs chopped fresh dill
- Zest and segments of one Seville Orange
- 2 small heads of white chicory
- Tahoon or Mustard Cress (optional)
- Salt and freshly cracked black pepper
Wash the fennel bulb, remove the outer layer and use a sharp mandolin to finely slice/shave the fennel into a large mixing bowl.
Peel the kohlrabi and finely slice using the mandolin, then finely julienne by using a sharp knife, the finer the julienne the tastier the salad, add the julienned kohlrabi to the fennel.
Wash the chicory, remove the root end and separate the leaves, add the chicory to the fennel mixture, add the orange zest, orange segments and chopped dill and season to taste.
Add the Seville orange vinaigrette to taste when you are ready to serve, mix well and serve immediately and garnish the salad with the tahoon or mustard cress.
Serves 6
Food Fanatics Tips
The raw salad undressed will last well and crisp in the fridge, prepare the salad and vinaigrette but do not add the vinaigrette until just before your ready to serve the dish. I keep the undressed raw salad for up to two days in the fridge covered with damp kitchen paper in an air tight container, it’s amazing how crisp and well it keeps.
If you cannot find kohlrabi in the supermarket or at your local farmers market then I suggest you use turnips. Read below to find out why turnips.
What is Kohlrabi? Kohlrabi is one of the brassica families (Brassica oleracea Gongylodes), it’s a cross between cabbage and turnips. The taste is subtle, slightly sweet with a slight hint of broccoli. I prefer to eat it raw however it’s delicious when braised with Port wine and chicken stock. It’s one of the most used vegetables in Kashmir so I think next time I get my hands on another kohlrabi, I will braise it with sultanas, garam masala, coconut milk and flaked almonds…mmm does sound seriously good!
Raw Salad of Fennel, Seville Orange, Chicory and Kohlrabi
(source here)
Seville Orange Vinaigrette
- 25ml freshly squeezed Seville Orange juice
- 2tsp Dijon mustard
- 2tsp white wine vinegar
- 2tsp runny honey
- 25ml Extra Virgin Olive Oil
- Salt and freshly cracked black pepper
Place the freshly squeezed orange juice , olive oil, mustard, honey and seasoning into a small clean jar with a tight fitting lid.
Shake the jar vigorously to emulsify all the ingredients to form this delicious and vibrant vinaigrette, taste and adjust the seasoning if needed. Keep the vinaigrette refrigerated in the jar until needed.
Fennel, Seville Orange, Chicory and Kohlrabi Salad
- 1 bulb of fennel
- 1 bulb of Kohlrabi
- 1tbs chopped fresh dill
- Zest and segments of one Seville Orange
- 2 small heads of white chicory
- Tahoon or Mustard Cress (optional)
- Salt and freshly cracked black pepper
Wash the fennel bulb, remove the outer layer and use a sharp mandolin to finely slice/shave the fennel into a large mixing bowl.
Peel the kohlrabi and finely slice using the mandolin, then finely julienne by using a sharp knife, the finer the julienne the tastier the salad, add the julienned kohlrabi to the fennel.
Wash the chicory, remove the root end and separate the leaves, add the chicory to the fennel mixture, add the orange zest, orange segments and chopped dill and season to taste.
Add the Seville orange vinaigrette to taste when you are ready to serve, mix well and serve immediately and garnish the salad with the tahoon or mustard cress.
Serves 6
Food Fanatics Tips
The raw salad undressed will last well and crisp in the fridge, prepare the salad and vinaigrette but do not add the vinaigrette until just before your ready to serve the dish. I keep the undressed raw salad for up to two days in the fridge covered with damp kitchen paper in an air tight container, it’s amazing how crisp and well it keeps.
If you cannot find kohlrabi in the supermarket or at your local farmers market then I suggest you use turnips. Read below to find out why turnips.
What is Kohlrabi? Kohlrabi is one of the brassica families (Brassica oleracea Gongylodes), it’s a cross between cabbage and turnips. The taste is subtle, slightly sweet with a slight hint of broccoli. I prefer to eat it raw however it’s delicious when braised with Port wine and chicken stock. It’s one of the most used vegetables in Kashmir so I think next time I get my hands on another kohlrabi, I will braise it with sultanas, garam masala, coconut milk and flaked almonds…mmm does sound seriously good!
Posted 11 months ago & Filed under raw food, raw vegan, raw recipe, vegan, raw, yum, recipe, living food, living raw food, fruit, vegetable, health, nutrition, healthy, salad, fennel, seville orange, orange, chicory, kohlrabi, 5 notes View high resolution
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