The Weekly Vegetable: Kohlrabi and Beet Salad with Cilantro Dressing

Another day, another CSA meal! Ok, we're only two days in. I hope I'll still be this enthusiastic come November.

The main course Friday night was barbecued chicken drumsticks that we had started marinating a couple days before. They grilled up perfectly. On the side, though, we made a salad that was bursting with leafy green CSA goodness.

Ingredients for the salad Kohlrabi  Beets  Plenty of leafy greens (We used small amounts of Swiss chard, romaine, red leaf lettuce, and beet leaves. I'm not sure if kohlrabi leaves are generally considered edible, but they seemed to be on the tough side, so we left those out.) Swiss chard stalk, chopped (just for some extra crunch!) Bonus ingredient: walnuts (or another type of nut, dried fruit, goat cheese, etc.) Ingredients for dressing Cilantro (about half a cup) Olive oil (a quarter cup) Garlic powder Lime juice (we used half a lime) Oregano Tabasco (optional)

Directions Combine all the ingredients for the dressing in a blender until the cilantro is finely chopped. Peel the kohlrabi and chop it as desired. Have you eaten kohlrabi before? It has the texture of apple slices but the taste of a broccoli stem. Chop the beets as desired; julienned works well here. Combine the kohlrabi, beets, all the leafy greens, the chopped Swiss chard stalk, and any other ingredients you wish, and dress it.

This was a substantial salad! With a couple more ingredients, it could probably stand on its own. I'd add goat cheese next time.