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Parve
Easy
30 Minutes
Diets 
This dish takes a vegetable that is usually cooked and presents it raw, allowing the full flavor to be enjoyed. As with the fennel and courgette, it’s important for the kohlrabi to be thinly sliced and prepared with care to ensure the best possible texture for a salad.
The key thing is to make sure the kohlrabi is fresh – if you cut into a kohlrabi and it’s dry inside, it’s too old and won’t taste good. You want it to have some moisture. This dish has a little hint of spice from chili flakes, which works well. I like to serve it as part of a selection of small plates or as a starter rather than as a side dish, as it’s quite robust.
4–5 tablespoons Tuscanini Olive Oil
1 clove garlic, bashed
2 slices of stale good-quality white sourdough, torn into 5 millimeter (1/4 inch) chunks
sea salt
juice of 1/2 lemon (or about 1 and 1/2 tablespoons Tuscanini Lemon Juice)
2 large kohlrabi, peeled
30 grams (1 ounce) picked chervil leaves, chopped and stems discarded
3 spring onions (scallions), sliced
15 grams (1/2 ounce) picked coriander (cilantro) leaves, chopped and stems discarded
2 teaspoons sweet pul biber (or dried chilli flakes)
freshly ground Gefen Black Pepper
Heat two tablespoons of olive oil and the garlic clove in a frying pan (skillet) over a medium heat. Add the chunks of sourdough and a pinch of salt and fry for six to seven minutes until golden brown. Squeeze over the lemon juice and set aside.
Cut the kohlrabi into julienne strips of half a centimeter (1/5 inch). Put into a mixing bowl with the remaining two to three tablespoons of olive oil and all the other ingredients, including most of the toasted sourdough. Toss gently with your hands and top with the remaining toasted sourdough.
Excerpted with permission from Oren by Oded Oren, published by Hardie Grant, October 2022, RRP $40.00 Hardcover. Photography by Issy Croker. Purchase on Amazon.
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