Shaved Kohlrabi With Radishes, Walnut Oil & Walnut-Mint Pesto

By ltrodrigu

Pictured upper left

Ingredients

• 1 cup walnuts
• 1 cup mint leaves
• 3/4 cup grated Pecorino Romano
• 1 cup parsley leaves
• 1 clove garlic
• 1/2 cup walnut oil, plus more for drizzling
• 1/2 cup olive oil, plus more for drizzling
• salt, to tate
• fresh lemon juice to taste
• 2 small, peeled kohlrabi
• 10 radishes, trimmed and quartered
• good bread, if desired

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Preheat oven to 350 degrees. Spread walnuts out in a small roasting dish. Toast in oven until aromatic and deeply browned, about 5 minutes. Remove from oven and set aside to cool.

In a blender or food processor, pulse half the toasted walnuts, mint leaves, Pecorino Romano, parsley leaves and garlic clove, until finely chopped and well combined. With motor running, drizzle in walnut oil and olive oil until oil is fully incorporated and pesto is smooth, 10-20 seconds. Season pesto with salt and fresh lemon juice to taste. Set aside.

Use a mandolin or sharp knife to slice kohlrabi into thin rounds. Season with a generous drizzle of walnut oil and a sprinkle of salt. Lay kohlrabi slices flat on a serving platter, overlapping them slightly. In a bowl, radishes with a generous drizzle of olive oil, squeeze of fresh lemon juice and sprinkle of salt. Scatter dressed radishes over kohlrabi. Dole out teaspoons of pesto all over the salad, peeling back layers of overlapping vegetables to dot with pesto as needed. Roughly chop remaining walnuts. Garnish vegetables with remaining walnuts and a pinch of salt. Serve with good bread.