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Fennel And Kohlrabi Salad With Fruit And Mango Vinaigrette

Happy Monday! Are you trying to eat better? Are you trying to follow Meatless Monday rules? Are you not a fan of lettuce? If you answered yes to any or all of these questions, then my Fennel And Kohlrabi Salad With Fruit And Mango Vinaigrette is perfect for you!

Over the weekend I tried to use most of the produce I ordered from Washington Green Grocer because I'll be out of town at the end of the week. I also tried to eat somewhat better after a decadent meal I had at Art & Soul on Friday.

The salad contains no lettuce: that's how I like it. Instead, it combines strong flavors from fennel and kohlrabi with the sweetness of apples and peaches. The vinaigrette uses mango butter I made earlier, but if you don't have it, you can use peach jam or apple butter.

Fennel And Kohlrabi Salad With Fruit And Mango Vinaigrette
Serves 1-2

1 fennel bulb, bottom trimmed, thinly sliced
1-2 kohlrabi, pealed, thinly sliced
1 apple, thinly sliced
1 peach, thinly sliced

2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons mango butter
2 tablespoons apple cider vinegar
1 garlic clove, minced (or use a microplane!)
salt & pepper to taste

fennel tops

1. In a bowl, place all the sliced vegetables and fruit.
2. Whisk together vinaigrette ingredients. Taste. You may want to add more oil or mango butter or salt.
3. Dress the salad with the vinaigrette and top with fennel tops.

I loved the textures, colors and flavors of this salad. Part of the salad screamed summer (peaches), while the other part of the salad (apples) said welcome fall!