From the Market:
In your pantry:
rice wine vinegar
salt and pepper
2 kohlrabi bulbs
1 large carrot, peeled
1 t. fennel seed, toasted in a small dry skillet and
ground into a coarse powder
2 T. rice wine vinegar
1/2 t. kosher salt
1/2 t. freshly ground black pepper
1 small garlic clove, pressed (optional)
2 T. olive oil
1 t. toasted sesame oil
With a sharp knife, trim away any stems from the kohlrabi bulb, and cut and discard the tough outer skin.
Using the same knife, julienne the kohlrabi and the carrot.
In a small bowl, combine the fennel seeds, vinegar, salt, pepper and garlic, if using. Slowly whisk in the olive oil and sesame oil.
Pour over the vegetables and toss to coat.
Adjust seasonings if needed.
Photos courtesy of Sheri Silver-Donuts, Dresses and Dirt. www.sherisilver.com