I make a variation of this salad every Erev Shabbos. Everyone loves it and looks forward to it. The distinct flavor of the fennel coupled with the understated taste of the kohlrabi makes them a perfect blend, while the sweet crunch of the pecans adds a welcome twist. I hope you enjoy it as much as my family does.
To cut fennel, remove stalks from each bulb (they can be used to flavor stock). Set bulb on its flat bottom and cut in half, lengthwise. Place fennel cut side down and slice vertically.
To assemble salad, combine fennel, kohlrabi, and onion in a bowl.
Season with olive oil, lemon juice, salt, and pepper and toss to coat.
Before serving, sprinkle pecans over salad.