Kohlrabi Remoulade

LFFC purple kohlrabi!

Kohlrabi is a new vegetable for me, and I've been searching for some fun and interesting ways to try it out! This recipe is courtesy of Nourish Me blog, originally adapted from a recipe by Nadine Abensur.

Kohlrabi Remoulade
Serves 2 to 3

Remoulade Ingredients
2 kohlrabi, thickly peeled
2 heaping tablespoons of mayonnaise
3 fat green olives, pitted and finely chopped
1 small clove garlic, crushed
small handful hazelnuts, roasted, cooled, and chopped
2 teaspoons of grain mustard
sea salt and pepper

Salsa Ingredients
3 small tomatoes (or a good handful of cherry ones)
1½ tablespoons sweet chilli sauce
1 large avocado
1½ tablespoons of extra virgin olive oil (optional)
1 tablespoon of parsley, very finely chopped (optional)
handful of greens (spinach, lettuce, etc.)

Directions
1. First, make the remoulade. Coarsely grate the kohlrabi. Place in a bowl and add the mayonnaise, chopped olives, garlic, hazelnuts, and grain mustard. Season with a little salt and pepper and mix well. Set aside.
2. Second, prepare the salsa. Chop the tomatoes and place in a bowl with their juices. Stir in the sweet chilli sauce. Peel and cut the avocado into 1-inch dice. Add to the tomato mixture, taste for seasoning (adding a little more sweet chill if need be) and stir gently to just combine. Set aside.
3. Mix the extra virgin olive oil and parsley together (optional).
4. Divide the leaves between two or three plates (depending, of course, on how many you are). Place a mound of the salsa on top. Carefully place a mound of the remoulade on top of this. Drizzle a little of the parsley oil if you’re using it around the plate and serve at once.