Fennel, Kohlrabi, and Blueberry Salad
You don't have to be a snob to enjoy this delicately complex Fennel, Kohlrabi, and Blueberry Salad that utilizes a sometimes baffling summer vegetable.
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 1 C thinly sliced fennel bulb
- 1 C peeled, thinly sliced kohlrabi bulb
- 1 C blueberries
- 1/4 C finely chopped green onion
- 1/2 C fresco (i.e., not aged) asiago cheese, chopped
- 1/4 C chopped marcona almonds
- 2 Tbsp vegetable oil
- 2 Tbsp mayonnaise
- 2 Tbsp lemon
- 1 Tbsp honey
- 1/8 tsp celery seed
- 1/8 tsp salt
- freshly ground pepper to taste
- fennel fronds for garnish
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