April fool’s salad

The curly red slices may look like red onion but they are…. Italian tardivo radicchio. The white matchsticks resembling daikon radish? Kohlrabi. And the little black pepper-like specks: Hawaiian black lava sea salt. Have I fooled you yet? The citrus dressing: grapefruit. I am sure there is a machine that can cut these skinny matchsticks more uniformly than mine, but I love the uneven, imperfection of hand-cutting.

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serves 4

INgredients

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2 kohlrabi

4-5 Italian tardivo radicchio leaves

½ teaspoon Hawaiian black lava sea salt

1 grapefruit

Process   Wash the radicchio leaves well by immersing them in water.

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Peel the skin off the kohlrabi and rinse.

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Cut each kohlrabi in half lengthwise, cutting through the root and tops. Lay each half, flat-side down, on a cutting board. Slice into the half, creating thin half-moons.

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Slice each half moon into thin (eighth-of-an-inch-thick) matchsticks.

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Place the matchsticks in individual bowls.

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Slice the radicchio into paper-thin “c’s”.

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Toss them with the kohlrabi in each bowl.

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Sprinkle with the black lava sea salt. Squeeze the grapefruit

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and drizzle one quarter of the juice on each salad.

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Serve immediately or refrigerate for up to two days.

©Nancy Wolfson-Moche 2014