Root vegetable salad
fennel bulb, sliced thinly lengthwise (I soak it in water with salt for 5–10 minutes to clean and lightly salt it.)
small kohlrabi or half of a big one
lemons (about ½ cup lemon juice)
Salt and pepper
Small handful of parsley, finely chopped (dill or cilantro )
Wash the vegetables thoroughly and peel the kohlrabi and carrots.
Slice the vegetables thinly (you can use a japanese mandolin) and toss them into a large salad bowl. Separate the cauliflower into small florets or slice it lengthwise, add it to the bowl.
Cut the lemons in half and squeeze them right onto the salad (use your hand as a strainer).
Add olive oil, salt, pepper, and parsley, and toss – preferably with your hands – and serve.
-You can add chopped toasted almonds, it goes very well with the veggies.
-If you like spicy, add a few chili flakes.