Kohlrabi Crunch Salad
On May 15, 2015 by sixtyacrebakerWe have a lot of kohlrabi in our garden this spring. I am trying to remember to replant each time I pull one from its bed. I think kohlrabi looks like it tastes bad. Let me finish… It doesn’t look tasty. It looks other-worldly and not in a good way. To me, that is. To me, it looks like eating it could be punishment. Which is exactly why, we are taught not to “judge a book by its cover” Kohlrabi just might be one of the most versatile and delicious vegetables in the garden. Raw, it tastes a bit like a tender stem of broccoli. It doesn’t have a bite to it at all, it is quite sweet. I like to slice it very thin with a knife…I only pull the mandolin out for big jobs…and pair with other tasty treats from the garden. For this composed salad, I went with goodies that are just beginning to pop up in my spring garden. The secret is to use what you have on hand…but stick with the single texture of crisp. This salad is meant to be eaten chilled.
Kohlrabi Crunch Salad
2 servings
1 kholrabi bulb; peeled and thinly sliced
3-4 radish; thinly sliced
1 small carrot; finely diced
1 green onion, finely diced
4-5 tender amaranth leaves (i know that these are not easily accessible. substitute fresh mint, fresh basil, or any colorful and flavorful tender lettuce leaves); tear or chiffonade
10-12 pistachio nuts; crudely chopped
sea salt
black pepper
olive oil
aged balsamic vinegar (can substitute regular or any sweet vinegar you may have on hand)
Arrange kohlrabi and radish on platter. Mix the carrot and green onion together and place on top of the kohlrabi/radish layers. Sprinkle amaranth (or chosen herb) around salad. Do the same with pistachio nuts. Sprinkle a bit of sea salt on top. Cover and chill until ready to serve. Just before serving. Drizzle with a mild to medium spiced olive oil and then add your sweet vinegar sparingly. Finish with a bit more sea salt
Pistachio Blancmange
On May 4, 2011 by sixtyacrebakerTen years ago, more or less, I was a successful executive living the dream. You know the one: where every aspect of your life is a tax write-off because
you.have.no.life.
Evenings were spent dreaming about my dreams
swaying on the back of a pachyderm,
floating in rivers
briny air and olives of the Mediterranean
French sweets, and Moroccan spices
A day of rest.
That was another lifetime. One which inspires gratitude because; you can’t know sweet until you know salty.
This gorgeous blancmange handles them both with grace.
Pistachio Blancmange
1 ½ cup pistachios, toasted and skins removed
1 ¾ cup whole milk
1/8 tsp almond extract
generous pinch kosher salt
1 ¾ tsp unflavored gelatin
2 Tbs cold water
½ cup sugar
1 cup whipping cream—whipped to soft peaks
Place pistachios and milk in a blender and blend for a full 2 minutes. Line a sieve with a damp kitchen towel or cheesecloth and pour pistachio milk into it. Squeeze out milk and discard solids. Stir in almond extract and a pinch of salt. Sprinkle gelatin over cold water and let stand for 1 minute. In a saucepan over medium heat, heat milk and sugar until sugar is dissolved. Add gelatin and stir until it is dissolved, do not overheat. Remove from heat and cool until just thickened. Fold in whipped cream. spoon into serving dishes. Let chill a minimum of 6 hours, or overnight.