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.

Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.