Kohlrabi and Mache Salad

A Culinary Journey Inspired by London: My Kohlrabi and Mache Salad

My love affair with food began not in a Michelin-starred restaurant, but in the bustling heart of a London market. The vibrant colours, the intoxicating aromas, the sheer variety – it was sensory overload in the best possible way. It was there, amidst the chaos and excitement, that I first encountered kohlrabi. To be honest, it looked rather alien – a pale, bulbous vegetable that seemed to defy easy categorization. But one bite of that incredible salad at St. JOHN Bread & Wine changed everything.

The kohlrabi salad was a revelation. Paper-thin slices of the surprisingly crisp and subtly mustardy vegetable were tossed with a bright, tangy dressing and delicate mache lettuce. It was a simple salad, yet its flavors were complex and harmonious, a perfect counterpoint to the richness of the meal. I snapped a photo of my plate, a silent vow to recreate this culinary masterpiece in my own kitchen.

Back home in the States, I eagerly sourced the ingredients. Finding the right kohlrabi took some effort, but the hunt was half the fun. The adjustable slicer became my new best friend, creating those perfectly thin, translucent slices that were so crucial to the salad’s success. I experimented with different lemon-oil ratios, adding a pinch of salt and pepper to taste.

The result was, dare I say it, even better than I’d remembered. The crisp kohlrabi, the peppery bite of the capers, the subtle sweetness of the red onion – it was a symphony of flavors and textures. The light, refreshing dressing served as a perfect foil to the slightly earthy notes of the kohlrabi.

This isn’t just a salad; it’s a reminder of a culinary adventure, a taste of London tucked away in my American kitchen. It’s a testament to the power of simple ingredients, elevated by skillful preparation. It’s a dish I make frequently, both for myself and for guests. Each time, it brings me back to that bustling London market, the aroma of fresh produce, the thrill of culinary discovery.

Beyond the Recipe: This salad is a versatile dish. Feel free to experiment with different lettuces or herbs, or add other vegetables such as thinly sliced cucumbers or bell peppers. The possibilities are endless. But the key, I’ve found, is the precision slicing of the kohlrabi. Thin slices are essential to allow the dressing to penetrate fully and for the kohlrabi to retain its refreshing crispness. It's a technique worth mastering!

More than a Meal: Food, for me, is more than just sustenance; it’s a journey, a narrative woven through the threads of memory and experience. It’s a way to connect with different cultures, to explore new flavors, and to share moments of joy with loved ones. This kohlrabi and mache salad is a perfect example of that, a seemingly simple dish that holds within it a world of stories, memories, and delicious possibilities.

I often find myself reflecting on the unexpected places where culinary inspiration strikes. You never know when a simple salad will become a source of profound culinary satisfaction. Keep your eyes open, your palate curious, and your kitchen ready for adventure. Because the most memorable meals are often the simplest ones, infused with personal meaning and the essence of unforgettable moments.

So, gather your ingredients, sharpen your slicer, and prepare for a culinary journey that will transport you to the heart of London, all from the comfort of your own kitchen.

Step-by-step

• Peel kohlrabi.
• Slice very thin with slicer and put in a bowl.
• Slice onion very thin with slicer, then rinse in a sieve and pat dry.
• Stir into kohlrabi.
• Stir together lemon juice, 1/4 teaspoon salt, and a pinch of pepper, then stir in oil and capers.
• Pour over vegetables.
• Toss with mâche, then serve immediately.