One of the most valuable recipes in any cook's get-dinner-on-the-table-fast arsenal is a reliable, adaptable veggie dish. And when the weather's warm, look no further than this refreshing no-cook side, from Katie Workman's new book, Dinner Solved!
, that delivers major flavor without your having to turn on the oven. The base layer starts with two staples of the produce aisle: celery and romaine hearts. On top of that comes a surprising add-in: shredded or slivered raw kohlrabi. The knobby veggie, which you can find in many farmers' markets and well-stocked grocery stores, is reminiscent of daikon radish, has a crisp texture and tastes just a tiny bit spicy. Workman
, who has served this salad to kids and adults to rave reviews, calls the ingredient the "UFO of root vegetables" (it does look a little strange, with a bulbous bottom and long stems). It adds an unexpected, intriguing element to the dish.
The dressing is a twist on Dijon vinaigrette, with unseasoned rice vinegar lending a subtle Asian flavor. Other possible additions are pea shoots and green-apple slices; but even if you skip those ingredients, this salad is a winner.
Get the recipe: Light Green Crunchy Salad