Kohlrabi, Tomato and Sugar Snap Pea Salad

We've been eating a lot of salads these days; this particular combination was an attempt to use up an odd assortment of vegetables before they lost their crunch. I'd never tasted kohlrabi before, but I knew that it can be eaten raw. Turns out that it tastes something like a cross between a cabbage heart and a radish, with a thick skin and crunchy, peppery flesh.

I was pleasantly surprised by how well these vegetables work together! However, I do realize that you might not have all of these things on hand. Substitute whatever seasonal vegetables you might have, but don't omit the macerated onions and lemon juice, as they make up the dressing.



Kohlrabi, Tomato, Sugar Snap Pea Salad
serves 4 as a side course

1 large head red or green leaf lettuce, chopped with a very sharp knife
1 cup mizuna greens or arugula, chopped
1 medium kohlrabi, cut into short, thin slices
1/2 pint cherry tomatoes, quartered
1/2 cup sugar snap peas, halved
1/4 cup macerated red onions with liquid
juice of 1/2 large lemon
1 teaspoon sugar
1 teaspoon sea or kosher salt

Toss tomatoes with the sugar and salt in a bowl. Let this mixture sit at room temperature for 10-15 minutes.

Toss the rest of the vegetables together in a large salad bowl. Add the tomatoes and any juice that has accumulated in the bottom of the bowl. Add the lemon juice and toss well to coat.