Kohlrabi And Carrot Salad With Harissa

1. 1

   With a paring knife, generously peel away the rough skin of the kohlrabi, cutting away any woody bits. Slice the remaining white root into thin slices and cut into matchsticks (or use a mandolin to julienne). Toss in half of the lemon juice to prevent the kohlrabi from discoloring.

2. 2

   Scrub or peel the carrots and cut into similarly sized matchsticks as the kohlrabi.

3. 3

   In a dry skillet, toast the fennel seeds until fragrant, and crush with a mortar and pestle.

4. 4

   Mix together the remaining lemon juice, harissa, and crushed fennel seeds, and then whisk in the olive oil.

5. 5

   Toss the kohlrabi and carrots with the harissa dressing. Sliver the mint leaves, dice up the feta, and stirs into the salad. Taste and add more harissa or salt or a pinch of sugar depending on the spiciness/saltiness/sweetness of your harissa. Enjoy.

* Per serving · 4 servings · Values may vary.