Preserved salmon the Scandanavian way adds a sour and pungent taste to this gourmet salad.
Ingredients
- 1 (400g) kohlrabi, peeled, cut into julienne (matchsticks)
- 2 baby bulbs fennel, trimmed, halved, thinly sliced
- 1 jonathan or gala apple, halved, cored, thinly sliced
- 4 red radishes, trimmed, cut into julienne (matchsticks)
- 4 cups watercress sprigs
- 500g gravlax (see related recipe), thinly sliced
Mustard dressing
- 1 egg yolk
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 160ml (2/3 cup) olive oil
Method
- Step 1To make mustard dressing, whisk egg yolk, vinegar and mustard in a bowl until well combined. Whisking continuously, gradually add oil in a thin, steady stream until emulsified. Season lightly with salt (the gravlax will be salty) and freshly ground black pepper. Makes 250ml (1 cup).
- Step 2Combine kohlrabi, fennel, apple, radishes, watercress and gravlax in a large bowl and gently toss until well combined. Drizzle over dressing and toss to coat.
- Step 3Divide salad among plates and serve immediately.
Nutrition
2736 kj
Energy
49g
Fat Total
9g
Saturated Fat
25g
Protein
3496.65mg
Sodium
20g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
Notes
Tips: Kohlrabi, from selected greengrocers, is similar to turnip. Substitute celeriac or celery heart (the pale, mellow-tasting inner stalks) for kohlrabi.
For visual appeal, slice the ingredients finely and evenly, and just before serving to prevent fennel and apple turning brown.
- Author: Leanne Kitchen
- Image credit: Ben Dearnley
- Publication: MasterChef
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