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Kohlrabi salad

Recipe by:Chef Rocky Maselli
A16 Rockridge, Oakland


  • Fried capers
    1/4 cup small capers
    2 tbsp. cornmeal
    1 tbsp. olive oil
  • Kahlrabi salad
    1 kohlrabi (about 1 lb.), leaves thinly sliced on mandolin
    1/2 lb. arugula
    1 fennel bulb, thinly sliced on mandolin
    1 shallot, thinly sliced on mandolin
    1 tbsp. lemon juice
    2 tbsp. olive oil
    Salt, to taste
    1/4 cup grated Grana Padano cheese (Parmigiano-Reggiano cheese can be substituted)
    Pepper, to taste


For capers: Spoon capers into a medium sieve and drain. Place cornmeal in a small bowl. Add capers and mix with a fork until capers are well coated. Place capers back into the sieve and shake until excess cornmeal has been sifted.

Heat a small skillet over medium-high heat. Add olive oil and capers. Shake the pan until capers are in one layer. Reduce heat to medium/medium-high and sauté for 2 to 3 minutes undisturbed, until capers are golden brown. Shake the pan again and continue to sauté for another 1 to 2 minutes until capers are golden brown on all sides, shaking the pan occasionally. Transfer to a small bowl to cool to room temperature. Use capers within 4 hours.

For salad: Toss together kohlrabi, arugula, fennel, shallot, lemon juice and olive oil. Taste and season with salt. Plate and top with fried capers, Grana Padano cheese and pepper.

Serves 4

Califonia Bountiful