Young kohlrabi is a good alternative to celeriac for a summer version of this classic dish. If you like, add some bacon, cooked until crisp, then chopped and sprinkled over the top.
Serves 4 as a starter, 6 as a side dish.
- 2 tsp hot English mustard
- 2 tsp cider vinegar
- 1 scant tsp sugar
- 1 pinch salt
- 75ml olive oil
- 75ml groundnut or sunflower oil
- 2-3 kohlrabi, weighing about 750g
- Freshly ground black pepper
- 2-3 tbsp finely chopped
- parsley (optional)
- In a bowl, whisk together the mustard, vinegar, sugar and salt.
- Pour the oils into a jug, then very slowly trickle them into the mustard mixture, whisking all the time, until you have a creamy, emulsified dressing.
- Taste and adjust the seasoning as necessary.
- Peel the kohlrabi, cut it into matchsticks and toss into the dressing along with a few grinds of black pepper and the parsley (if using).
- Leave for about 30 minutes to allow the flavours to blend.