Kohlrabi, Peach & Fennel Salad

June 26, 2019

Recipe by Local Roots recipe contributor, Netanya Rommel@netanyar 

if you want to cook seasonally, Six Seasons by Joshua McFadden is one of the best cookbooks you can have in your kitchen. I took a page from his Kohlrabi & Citrus salad recipe but added some baby fennel I had from last week, and some juicy peach slices. Apple would also be good here! 


1 medium kohlrabi, peeled and sliced in thin wedges 

2 peaches, sliced 

2 baby fennel, sliced thinly 

1 lemon, juiced 

1 lime, juiced 

1 orange, juiced 

3/4 cup olive oil 

1 1/2 tablespoon honey 

1 tablespoon white wine vinegar 

2 tablespoons poppyseed 

1/2 cup Mixed Greens 

1/2 cup of sour cream 



Directions: In a small bowl, combine kohlrabi, 3 tablespoons sour cream and a few sprinkles of poppyseed. Season with salt and pepper. 

In another bowl, make the vinaigrette: combine juices, honey, vinegar and olive oil. Season with salt and pepper and set aside. 

Toss mixed greens, peaches and fennel with a little bit of the vinaigrette. On a plate, smear the rest of the sour cream. Top with mixed greens, kohlrabi, dressed peaches and fennel and garnish with more poppy seeds and vinaigrette. 



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