Kohlrabi, fennel, asparagus salad

A crisp, fresh salad that's perfect for lunch with a serving of sourdough or as a summer side with barbecued fish or veggies.

  • place SERVES 6
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Soaking the vegetables in iced water for 15 minutes (or up to an hour if time) retains the crunch. When asparagus is not in season, replace it with sliced radishes.
  • Prepare the asparagus by breaking off the woody ends and steaming until just cooked in a pan of boiling salted water. Drain and cool.
  • If making a little in advance, fill a large bowl with ice water.
  • Peel the kohlrabi and cut into cubes the size of small dice. Put them in the iced water or into a large mixing bowl.
  • Thinly slice the fennel and the radishes, if using. (I use a mandoline) Add to the kohlrabi.
  • If the vegetables are soaking, leave them between 15 minutes and an hour to crisp up.
  • Meanwhile make the dressing by mixing the buttermilk, lemon juice, olive oil, salt, pepper and fresh herbs in a small bowl or jam jar. 
  • When ready to assemble the salad, drain the vegetables if they are soaking and lightly dry with kitchen towel.
  • Cut the asparagus into bitesize pieces — approximately 2cm lengths — I cut them on the diagonal.
  • In a large bowl, combine all the vegetables and salad leaves.
  • Pour over enough of the dressing to coat the salad. Add gradually and mix with your hands until fully coated — be careful not to overdress.
  • I serve it on a large platter to make sure the dressing does not pool in the bottom of the bowl.
  • Sprinkle with sumac and serve.

1 bunch (approx 400g) asparagus spears

1 medium sized kohlrabi

5 radishes (if asparagus is not in season);

1 large fennel

80ml buttermilk

1tsp lemon juice

1 tbsp olive oil

good pinch of salt and pepper

1 tbsp dill, finely chopped

1 tsp chives finely chopped

1 tbsp mint, finely shredded

50g pea shoots (or watercress or rocket)

2 treviso or red endive sliced lengthways to keep the shape of the leaves

pinch of sumac

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