If you’ve ever made preserved lemons, then you know what it’s like to find yourself demonically looking for ways to work them into every possible dish. Usually with fresh lemons we use the flesh, or the juice, and sometimes the zest. With preserved lemons it’s the rind that’s used instead, which has softened and essentially pickled due to its long soak in a juice and salt brine.
You need to rinse the lemons well before using them in recipes. You can use the pulp as well as the rind, but do note that the pulp will be quite salty, despite rinsing it in water, so add any other salt very judiciously.
Cut off the stems and leaves from the kohlrabi if they are still attached. Use a sharp knife or a vegetable peeler to remove the entire outer skin—the skin is thick, so if you use a peeler, it will take a couple of passes to get the job done. Cut off the top and the bottom of the kohlrabi and slice the bulb into ¼-thick slices. Stack the slices and cut again to create matchsticks.
And me oh my, with the red and white radishes, the green spinach, the white and green cucumber, this is a pretty one. It was a very fresh counterpoint to the Apple Cider Beef Stew I served it with one night.
More pretty salads include Sesame-Honey Quinoa and Carrot Salad with Sliced Avocado, Greek Chicken Pasta Salad, Southwest Black Bean and Corn Salad, and Vegetable and Brown Rice Salad with Honey Lemon Dressing. And to serve them, try out one of these 13 Great Family-Style Platters to Perk Up Your Dining Table.
Spinach, Radish, and Kohlrabi Salad with Preserved Lemons
For the Salad
For the Dressing
- ¼ cup minced red onion
- 2 tablespoons rice vinegar
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground pepper to taste
- Place the baby spinach in a large bowl. Scatter the kohlrabi, radishes, zucchini, and lemon over the top.
- In a small bowl, combine the red onion, rice vinegar, olive oil, and salt and pepper. Pour the dressing over the salad and toss to combine.
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