Kitchencito: What do I do with this?

Every so often, my CSA share hands me some vegetable that I have no idea what to do with. Usually, I scout a few cookbooks, find some new recipes to love, and soon I'll be complaining about not having enough of the previously odd veggie.

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.