January 4, 2010

Kohlrabi and Parsley Root Salad


I got some kohlrabies. I had never seen them before. I studied about this unique vegetable in a recipe book which I borrowed from Mrs. P. It stated that the taste is a cross between an apple and daikon. Daikon is a Japanese vegetable, a kind of radish, and my favorite. I imagined that the kohlrabi definitely would be good! We were able to get daikon in an ordinary American market recently but Japanese daikon is sweeter and juicier than an American one. I thought the kohlrabi might be just like, or much sweeter than a Japanese true green neck daikon. I tasted a little bit. It was soooooooo good!!! Fresh, crispy and sweet. Just like kabu (a kind of Japanese radish). I like it!! So I cooked the salad, kohlrabi/daikon and parsley root/burdock.

comment from Mrs. P.
The salad is amazing with all the different chopped textures, colors and tastes. Kohlrabi is Good! So is parsley root!

ingredients (serves 2)
1 large parsley root
2 kohlrabies
8-10 Boston lettuce leaves, torn
4-6 radishes, sliced
1/2 fennel, sliced : sprinkle a teaspoon of sea salt, leave 10min, squeeze and cool in a refrigerator.
Ponzu*, Tahini*, extra virgin olive oil, roasted white sesame seeds, lemon juice
http://www.marukaiestore.com/p-282-kikkoma-ponzu-1503fl-oz.aspx *http://www.amazon.com/Tahini-Ground-Sesame-Seeds-ziyad/dp/B000LRH9SS/ref=sr_1_8?ie=UTF8&s=grocery&qid=1262739110&sr=8-8
1 sheet of fried yuba* crushed or some cornflakes ( for topping )

my seasonings

1 : Shave 1 large parsley root like a pencil

wash the parsley root and scrape off its skin with a knife's back under the water.

 shave off the end of the root like a pencil
with your sharp knife or a peeler.

This way of cutting makes them soft and produces a nice texture.
Called "sasagaki," it means bamboo leaves.

sauce for parsley root : mix every thing well =(a)
2 tablespoons of tahini
2 tablespoons of ponzu
1 tablespoon of crushed sesame seeds

Put the parsley root into the boiling water, cook for 20-30 seconds and drain it. Put it in a bowl, add a half of sauce(a) and mix well. = (A)
Keep a half of the sauce(a) until dishing it up.

This is my Japanese grinding bowl.
It is easy to crush the sesame and you can make the dressing in it.
Just put all the ingredients of the dressing in it after crushing the sesames.
Then, put the root in it and just mix. How smart!
(Don't forget to keep out the half of sauce.)
Of course, you can choose a food cutter, or just use your finger.

2 : Pare and grate 1 kohlrabi

These are Japanese graters.
The square one is good for daikon and onion etc.
Today, I use this one for kohlrabi.
It makes the pieces smooth and fluffy.
The round ceramic grater is good for ginger.
I often use it to grate frozen ginger.

The grater has its own container. Isn't it convenient?

dressing for grated kohlrabi : mix every thing well = (b)
1 tablespoon of extra virgin olive oil
1 tablespoon of ponzu
1 teaspoon of lemon juice

Put the grated kohlrabi and the dressing(b) in a bowl
and mix well. = (B)

3 : 1 kohlrabi pared and cut into julinnes

first of all slice the kohlrabi

layer the sliced pieces and cut them like matchsticks. = (C)

4 : Put the Boston lettuce, the radish, the fennel and (C) in a big bawl. Add 1 tablespoon of Ponzu, 1 tablespoon of olive oil, 1 teaspoon lemon juice and mix well. Dish it on a plate. Drop some (B) with a spoon someplace on it and put (A) on the top. Put some fried yuba or some cornflakes on the top. Sprinkle half of the sauce(a) (which kept from 1) around the salad. Gorgeous and Yummy!!

There are some extras.

Boiled parsley root is even good just dressed with the sauce(a).

It is also very good to serve just cut kohlrabi
with grated kohlrabi dressed(b).
This has a little bit of Japanese spice called "7tastes*" on the top.