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    Kohlrabi salad

    Chef Rocky Maselli
    A16 Rockridge, Oakland

    Kohlrabi salad
    This simple kohlrabi salad gets its flavor from crunchy fried capers and the salty Grana Padano cheese.
    Kohlrabi salad

    Ingredients

    Fried capers
    1/4 cup small capers
    2 tbsp. cornmeal
    1 tbsp. olive oil

    Kahlrabi salad
    1 kohlrabi (about 1 lb.), leaves thinly sliced on mandolin
    1/2 lb. arugula
    1 fennel bulb, thinly sliced on mandolin
    1 shallot, thinly sliced on mandolin
    1 tbsp. lemon juice
    2 tbsp. olive oil
    Salt, to taste
    1/4 cup grated Grana Padano cheese (Parmigiano-Reggiano cheese can be substituted)
    Pepper, to taste

    Directions

    For capers: Spoon capers into a medium sieve and drain. Place cornmeal in a small bowl. Add capers and mix with a fork until capers are well coated. Place capers back into the sieve and shake until excess cornmeal has been sifted.

    Heat a small skillet over medium-high heat. Add olive oil and capers. Shake the pan until capers are in one layer. Reduce heat to medium/medium-high and sauté for 2 to 3 minutes undisturbed, until capers are golden brown. Shake the pan again and continue to sauté for another 1 to 2 minutes until capers are golden brown on all sides, shaking the pan occasionally. Transfer to a small bowl to cool to room temperature. Use capers within 4 hours.

    For salad: Toss together kohlrabi, arugula, fennel, shallot, lemon juice and olive oil. Taste and season with salt. Plate and top with fried capers, Grana Padano cheese and pepper.

    Serves 4