Not a bad salad.
In season are celeriac, kohlrabi, fennel and daikon. Mint and parsley, red onion, no worries. Radicchio and rocket, seem to be around always. Daikon is not an Italian vegetable but in this case it goes.
To cut the root vegetables I used my Borner Original V–Slicer that I have had for over 30 years. The blades are still sharp. Shredding the vegetables can make a difference – easier to eat, quicker to cut, good on the eye and the small batons accept a greater amount of dressing…. If you want it.
A much better looking and tasting salad with some colour! A combination of flavours – sharp, bitter, sour, fresh and mustard.
On this occasion to dress the salad, I began with a vinaigrette made with extra virgin oil, salt, a little vinegar and lemon juice and then topped it with some egg mayonnaise.
Using just mayonnaise would have made the salad heavy.
Below, celeriac and kohlrabi to the left.
Recipes with kohlrabi: