I made this salad last year and I loved it! The sweetness of the blueberries and the anise flavor of the fennel and then the crispness of the kohlrabi make this a favorite in our house!
Kohlrabi, Fennel and Blueberry Salad
1/2 cup(s) sliced almonds
2 tablespoon(s) minced peeled fresh ginger
2 tablespoon(s) minced shallot
1 tablespoon(s) white balsamic vinegar
1 tablespoon(s) mayonnaise
1 1/2 teaspoon(s) Dijon mustard
1 teaspoon(s) soy sauce
1 teaspoon(s) pure maple syrup
1/4 cup(s) grapeseed oil
Freshly ground pepper
1 1/4 pound(s) kohlrabi, peeled and very thinly sliced on a mandoline
1 bulb(s) fennel, trimmed and thinly sliced on a mandoline
2 ounce(s) (1/2 cup) blue cheese or try a semifirm goat cheese, such as Evalon, Garrotxa or Manchester, shaved. If you are not a tart cheese, then use a fresh mozzarella.
1 cup(s) blueberries or pitted, halved sweet cherries
2 tablespoon(s) torn mint leaves
Preheat the oven to 350 degrees F. Spread the almonds on a pie plate and toast for about 7 minutes, until golden. Let cool.
In a mini food processor or blender, or use a stick blender in a large glass, combine the ginger, shallot, vinegar, mayonnaise, mustard, soy sauce, and maple syrup and puree. With the blender on, add the grapeseed oil in a thin stream and blend until creamy. Season the dressing with salt and pepper.
In a large bowl, toss the kohlrabi with the fennel, cheese, toasted almonds, and dressing. Season with salt and pepper and toss to coat. Add the blueberries and mint and toss gently. Serve right away!! This will wilt if you keep it too long in the fridge. The crispness of the veggies make the salad.