When people think of salad, they generally envision leafy greens. Well, not all salads are leafy—and definitely not remoulade. But it lends itself to being served on a bed of leafy greens. Or salmon. Or grilled chicken. Or even crisp little toasts. Take your pick.
Tip: For a lovely twist, fold in some julienned strips of smoked salmon.
1/4 cup (60 mL) Greek-style plain yogurt
1 Tbsp (15 ml) Dijon mustard
1 lemon, juice only
1 garlic clove, smashed and minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) paprika
Freshly ground black pepper
1 lb (450 g) kohlrabi, green or purple
1 lb (450 g) celery root
1 medium carrot, peeled
1/4 cup (60 mL) finely chopped parsley
1 Tbsp (15 mL) fresh chopped dill
Pea shoots for garnish
In large bowl, combine dressing ingredients. Whisk to blend. Set aside. Can be made ahead, covered and refrigerated.
Quarter and peel kohlrabi and celery root. Cut each into thin matchstick pieces and fold into dressing. Cut peeled carrot into thin matchstick pieces. Add to dressing bowl. Toss together until lightly coated.
Refrigerate until chilled. Serve in bowls with grilled salmon, chicken, or leafy greens. Or it’s excellent all by itself with a twirl of smoked salmon on top, if you wish.