Kohlrabi and Fennel Salad

3 medium kohlrabi, stalks trimmed away and bulbs peeled (about 4 1/2 cups)
3 large fennel bulbs (about 3 cups), stalks and outer layers trimmed away and saved for another use, if desired
1 bunch scallions, roots trimmed away and white and light-green parts sliced diagonally into 1/2-inch pieces
Juice from 3 large lemons (at least 2/3 cup)
1/4 cup canola oil, preferably Mazola brand
Kosher salt, to taste

Cut the kohlrabi and fennel in half; discard cores. Cut halves into very thin slices and place in a large mixing bowl. Add the scallions, lemon juice and oil, mixing well to combine. Add the salt and taste; adjusting flavors accordingly.

May be made 2 to 3 hours ahead and refrigerated. Toss again before serving. Serve chilled or at room temperature.

Makes 6 servings.


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