Ingredients
Method
- Peel the kohlrabi with a vegetable peeler, removing all the tough outer skin down to the smooth white flesh beneath. Slice into thin rounds or half-moons using a mandoline if you have one—thin slices are key for texture.
- Place the sliced kohlrabi in a bowl and toss with 1/4 teaspoon of salt. Let it sit for 5-7 minutes while you prepare the citrus and other ingredients; this softens the raw bite slightly.
- Supreme your oranges: cut off the top and bottom, slice away the peel and pith following the curve of the fruit, then carefully cut between the membranes to release the segments without any bitter white strands. Save any juices that drip out.
- In a small bowl, whisk together the olive oil, citrus juice (use the reserved orange juice plus additional lemon or orange juice if needed for 2 tablespoons total), apple cider vinegar, honey, and remaining salt until emulsified.
- Gently combine the kohlrabi, supremed oranges, red onion, and mint in a serving bowl. Pour the dressing over and toss lightly—don't be rough with the citrus segments or they'll break apart.
- Let the salad rest for 10 minutes before serving to allow flavors to meld. Top with toasted pine nuts just before plating.
Nutrition
Notes
This is now one of those dishes that earns its keep by being simultaneously elegant enough to serve at dinner parties and fast enough to throw together after work. I make it with whatever citrus is available—navel oranges in winter, Meyer lemons and limes when they show up—and the technique stays the same: thin slices, a quick pickle, generous olive oil. The secret is letting it sit for ten minutes before serving so the flavors have time to marry.
If you're new to kohlrabi, look for ones that feel heavy for their size and have smooth, unblemished skin under an inch of diameter—anything bigger gets woody. Peel them first with a vegetable peeler; it's easier than trying to trim the tough outer layer with a knife.