Memorial Day is already here - I can't believe we have been our house a for a year this weekend! Friday night, Vance and I picked up a growler of Southern Tier Hop Sun at the Filling Station in 12 South and took it to Frothy Monkey to have with dinner. I hit up the Nashville Flea Market, saw The Reluctant Fundamentalist at Belcourt with Courtney and my DC friend, Jaimie, was in town yesterday! What a great long weekend.
My friend Jill was so kind last week as she gave Vance and I some produce and eggs from her family's CSA basket.
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| the green above is kohlrabi - cabbage/broccoli flavor - very good. |
Kohlrabi & Radish Salad over Arugula
small kohlrabi julienned (I read the best flavor come from those no larger than a
tennis ball)
1 cup tightly packed grated carrots
4-5 radishes, sliced paper thin
1 green onion
2-3 cups loosely packed arugula
Dressing
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
juice from 1/4 lime
1 tsp honey5 tbsp extra virgin olive oil
2 pinches of sea salt
a few grinds of fresh black pepper
the green frond of a green onion, chopped
Use a vegetable peeler or knife to remove the outer layer of the kohlrabi. Using a mandolin or knife, carefully slice the kohlrabi into thin sheet slices. Slice the radishes paper thin as well. On a plate with a high lip assemble the kohlrabi slices, grated carrots, and radishes. Make the dressing in a small bowl by whisking together Dijon, wine vinegar, lime juice, and honey. Stream in olive oil and whisk until combined. Season with sea salt, black pepper and green onions. Pour over slaw, covering all slices. Refrigerate until ready to serve. Serves 2-4 as side salad. We enjoyed this salad with salmon - paired with some tofu it would be a great meatless Monday.
Tonight is turkey & spinach burgers, macaroni salad, baked beans and coleslaw. Happy Memorial Day!
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