Description
Refreshing, crunchy and hearty with a vibrant variety of fresh veggies and lacey crisps of cheese, this Kale Radish Kohlrabi Salad with Cheddar Frico is an adventure in texture. Naturally sweet and earthy Lacinato Kale teams up with the spicy snap of Purple Ninja Radish and crisp, sweet and mildly peppery kohlrabi in a colorful, cruciferous mix. It's dressed in a quick and easy lemon and shallot dressing and topped in grassy parsley and crisp shards of cheddar cheese frico that add an additional drool-inducing, salty, cheesy crunch.
Ingredients
Cheese Frico
3/4 cup Cheddar cheese, shredded
Lemon Shallot Dressing
1/4 cup olive oil
2 tablespoons fresh squeezed lemon juice
1/2 of 1 small shallot, thinly sliced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Salad
2 bunches Lacinato kale
5-6 large radishes, thinly sliced - about 1 cup when sliced
4-5 small kohlrabi, thinly sliced - about 3/4 cup when sliced
1/4 cup loosely packed parsley leaves
1/2 of 1 small shallot, thinly sliced
Instructions
Cheddar Cheese Frico
Preheat the oven to 375°F and line a baking sheet with parchment paper. Pile the cheese into 6-8 little mounds, evenly spaced. Bake for 6-8 minutes until the cheese is golden and crispy. Allow to cool while you prepare the salad.
Lemon Shallot Dressing
In a liquid measuring cup, whisk together the lemon juice, olive oil, salt, pepper. Add the shallots and let the dressing marinate together while you prepare the salad.
Salad
Remove the stems from the kohlrabi and peel away the rough, outer skin with a vegetable peeler. Use a sharp knife or a mandoline to thinly the slice the kohlrabi and radishes. Slice the kohlrabi into half moons.
Remove the stems from the kale and slice into thin strips. Add to a large mixing bowl, spritz with a little squeeze of lemon juice and gently massage the kale with your hands to soften it.
Add the sliced radishes, kohlrabi and shallots and toss together. Add the dressing and toss until coated. Top with Cheddar Frico crisps and serve.
Notes
Prep the cheese frico, dressing and salad separately and combine just before serving.
Keep the salad and dressing in the refrigerator, covered, until ready to serve. Store the cheese frico at room temperature in a baggie or storage container.