This crisp, fresh-tasting side dish can be made 2 to 3 hours ahead and refrigerated. Toss again before serving. A mandoline will do the best job of cutting the vegetables paper-thin. The recipe doubles easily.
- 3 medium kohlrabi, peeled (about 4 1/2 cups)
- 3 large bulbs fennel (about 3 cups), stalks and outer layers trimmed and saved for another use, if desired
- 1 bunch scallions, white and light-green parts, cut on the diagonal into 1/2-inch slices
- Juice from 3 large lemons (at least 2/3 cup)
- 1/4 cup canola oil, preferably Mazola brand
- Kosher salt
Cut the kohlrabi and fennel in half; discard the cores. Cut the halves into very thin slices and place in a large mixing bowl. Add the scallions, lemon juice and oil, mixing well to combine. Add the salt and taste; adjust accordingly. Serve chilled or at room temperature.
From Washington caterer Vered Guttman.
Tested by Bonnie S. Benwick.
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