Fennel And Kohlrabi Salad With A Lemon-Caper Dressing

This is a really good winter salad for serving with an omelette, soufflé or pancakes. The sharp crunchiness of the salad goes really well with rich egg dishes.

Serves: 4

Ingredients:
1 medium kohlrabi
1 medium fennel bulb
Small handful rocket (optional)
Lemon-Caper Dressing
1 large handful small capers
Juice of 1 large lemon + more for crisping the fennel.
Twice the amount of extra virgin olive oil or extra virgin rapeseed oil (as lemon juice)
Black pepper
Sea salt
1 heaped teaspoon wholegrain mustard

Method:

1. Slice the fennel as thinly as you can (use a mandolin if you can) and add to a bowl of cold water with the lemon juice. Peel and slice the kohlrabi and then pare strips off each slice with a vegetable peeler (this is to get wafer thin slices). Add to the bowl with the fennel.

2. Then make the dressing. Crush the garlic with a generous pinch of sea salt in a pestle and mortar. Add some black pepper and a heaped teaspoon of wholegrain mustard. Stir together. Add the juice of 1 large lemon and the olive/rapeseed oil. Whisk to emulsify and then stir in the capers.

3. Drain the water from the salad and place in a bowl with the rocket if using. Add half the dressing and stir to coat. Serve with the leftover dressing drizzled on top.