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Kohl Rabi, Avocado and Orange Salad - Organic Box News 22nd - 25th March 2011

Mattby Matt, 6 yr, 6 m ago in Blog
Comments | Tags: Box News, kohl rabi, salad

This week’s potato is the tasty and versatile ‘Cosmos’. The spring greens are from Cornwall, and I’m afraid we have very little local produce coming in save some parsnips for no-potatoes boxes and some leeks for large ones. The lettuces are French, the courgettes and aubergines are Spanish, and the kohl rabi are from Italy. In the fruit boxes the apples are French ‘Braeburn’ and the oranges are Italian ‘Sanguinello’, Blood oranges   id=another variety of blood orange to replace last week’s ‘Tarocco’. The knobbly dark ‘Hass’ avocados are the best variety available, and the season for Spanish fruit is in full swing. Unfortunately the European organic pears are all gone now and we are using fruit shipped from South Africa and Argentina; the aromatic ‘Williams’ and ‘Rosemarie’ with its pink blush.

Kohl Rabi is in the top ten, possibly even the top five, of vegetables that attract ‘what do you do with that?’ comments in the shop. It does have a quirky and exotic appearance, but not a particularly striking flavour; its name translates as ‘cabbage turnip’ from the German! It does, however, have a pleasant sweetness and a lovely crisp texture when raw. Peel it and grate it with carrot to make coleslaw, or as in the following recipe, shave it into mixed salads. To cook kohl rabi simply dice it up and boil it for about 5 minutes or until just tender.

Purple Kohl Rabi  id=Kohl Rabi, Avocado and Orange Salad

  • 1 smallish kohl rabi,
  • 2 oranges,
  • 2 avocados,
  • a handful of walnut pieces,
  • flaked almonds or sunflower seeds,
  • a few shredded lettuce leaves or a mixture of lettuce and chicory.

For the dressing ...

  • ½ tbsp white wine vinegar or lemon juice,
  • 3 tbsp sunflower or vegetable oil,
  • 2 tsp sesame or walnut oil,
  • 1 tsp honey,
  • salt and pepper to taste.
  1. Peel the oranges with a sharp knife and the segments away from the membranes separating them.
  2. Collect the juice on a plate as you work.
  3. Peel and slice the avocados and using a mandolin or the blade on the side of a box grater, slice the kohl rabi.
  4. Turn the avocado pieces and kohl rabi in the reserved orange juice.
  5. Put the lettuce on a large plate and scatter on the fruit and vegetable pieces followed by the nuts.
  6. Sprinkle on the dressing and serve straight away.
     
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