from Gourmet, November 2008, by Maggie Ruggiero
- 2 medium kohlrabi
- 1/2 small onion
- 1 tablespoon fresh lemon juice
- 3 tablespoons olive oil
- 2 tablespoons drained capers
- 1/2 head each lettuce
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, and then stir in oil and capers. Pour over vegetables. Toss with greens. Serve immediately.
Cold Chinese Cabbage with Cilantro
from Chez Panisse Vegetables by Alice Waters
Macerate finely diced shallots in white wine vinegar for 15 minutes or so. Slice Chinese or Napa cabbage very thin, toss with the shallots and vinegar, some good olive oil, and salt and pepper. Let the cabbage sit about 10 minutes so it starts to wilt. Add a handful of fresh cilantro leaves and serve.