Best Shaved Kohlrabi And Arugula Salad With Chunky Garlic And Pimenton Dressing Recipes

Mushroom-and-Celery Salad with Parmesan Cheese image

Provided by Martha Stewart

Number Of Ingredients 9

12 ounces fresh white or cremini mushrooms, thinly sliced
6 ounces fresh chanterelle, porcini, oyster, or yellow oyster mushrooms, thinly sliced
6 celery stalks
7 tablespoons fresh lemon juice (2 to 3 lemons)
3 tablespoons finely chopped shallot
6 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
8 ounces mixed baby lettuces, such as mache and mesclun
6 ounces Parmigiano-Reggiano cheese

Steps:

Lay mushrooms on sheets of paper towels; cover with clean, damp kitchen towels. Thinly slice celery, and transfer to a bowl; cover with plastic. Refrigerate.
Stir together lemon juice and shallot. Let stand at least 15 minutes or up to 2 hours. Whisk in oil until emulsified, and season with salt and pepper. Toss mushrooms and celery with dressing; let stand 10 minutes. Divide lettuce among places, and top with mushroom mixture. Shave cheese with a vegetable peeler over tops.

Spicy Pineapple Slaw image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 10

5 cups shredded green cabbage (from 1 head)
3 carrots, cut on the bias into very thin rounds (3/4 cup)
1/2 red onion, very thinly sliced (1 cup), rinsed under cold water and patted dry
3/4 pineapple, cut into a small dice (3 cups)
2 jalapeno chiles, finely chopped (1/3 cup), ribs and seeds removed for less heat, if desired
1/2 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves
1/4 cup extra-virgin olive oil
1/3 cup fresh lime juice (from 4 limes)
Coarse salt and freshly ground pepper

Steps:

In a large bowl, combine cabbage, carrots, onion, pineapple, chiles, cilantro, and mint. Drizzle with oil and lime juice.
Season with salt and pepper; toss to combine. Let stand 30 minutes. Toss again before serving.

Shaved Fennel Salad with Almonds image

Provided by Martha Stewart

Number Of Ingredients 6

2 large fennel bulbs
1/2 cup (2 ounces) whole almonds, roughly chopped
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
Freshly ground pepper

Steps:

Trim outer layer of fennel bulbs; cut stalks from tops. Roughly chop enough green fronds for about 2 tablespoons; set aside. Using a mandoline or sharp knife, slice bulbs crosswise as thinly as possible. Discard tough core. Place sliced fennel bulbs and reserved chopped fronds in a salad bowl; add almonds.
Make dressing: In a small bowl, whisk together lemon juice, oil, and salt, and season with pepper. Pour dressing over fennel mixture; toss well to combine. Serve immediately.

Nutrition Facts : Calories 106 g, Fat 9 g, Fiber 2 g, Protein 2 g, Sodium 177 g

Bobby Flay's Roasted Garlic image

Provided by Martha Stewart

Categories Vegetables

Yield Makes 1 head

Number Of Ingredients 2

1 head of garlic
2 teaspoons olive oil

Steps:

Preheat the oven to 400 degrees. Cut off the top third of the garlic head. Rub with olive oil, and wrap tightly in parchment paper-lined aluminum foil. Roast until very soft, about 45 minutes.
To squeeze the pulp, press on the bottom with your thumbs as though you are trying to turn the head inside out; the pulp will slip out of the skins. Pick off any bits of skin.