Then I met Kohlrabi.
Over the past few years I tried to make a number of things with it: "kohl"-slaw, jicama-kohlrabi salad, steamed mashed kohlrabi and potatoes. At best, I thought the dish would be better without the kohlrabi; at worst, I swore never to make a particular dish again.
I was on the verge of giving up and accepting that kohlrabi was one of those rare vegetables I just. don't. like.
Then the stars aligned....... or at least, CSA delivery coincided with a recent issue of Bon Appetit. And I discovered a wonderful new layered salad: A bed of baby spinach, a layer of couscous, a heaping of red lentils, a scattering of diced kohlrabi, all covered with a curry-vinnegarette.
This salad makes a delicious warm-weather meal with a nice balance of flavors and textures. Crunchy Kohlrabi meets creamy lentils; crisp spinach and chewy couscous; warm and cool elements.
Now I'm looking forward to my next kohlrabi.