3 small kohlrabi (about 2 inches in diameter)
4-5 tender inner celery ribs
Mustard Vinaigrette
Thoroughly peel kohlrabi and cut into fine julienne strips (a mandoline works best for this). Thinly slice celery. Toss with 1/3 cup of vinaigrette.
Mustard Vinaigrette
– from Vegetarian Cooking for Everyone
2 Tbls. sherry vinegar
2 shallots, finely minced
1 garlic clove, finely minced
Kosher or sea salt and freshly ground black pepper
1 Tbls. Dijon mustard
2 Tbls. sour cream
1/3 c. good olive oil
1 Tbls. chopped parsley
3 Tbls. capers, rinsed
Combine vinegar, shallots, garlic and salt in a small bowl. Whisk in mustard, sour cream and oil until thick and smooth. Grind in a bit of pepper. Stir in parsley and capers. Season to taste.
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