RECIPE - Kohlrabi vinaigrette

This year because of lockdown and the threat of food shortages, more people turned to grow-your-own or, with shopping difficult or impossible for some, subscribed to a veg box scheme.
Mark has, of course, been growing veg for many years but this year our kohlrabi have done particularly well. But what can you do with them, if  you've gron some or get one of these alien-loke veg in your veg box?

They can be purpley-red or pale green,  both taste the same. The peel is surprisingly thick, so I've not tried eating it. Sliced and boiled, they make a good accompaniment, especially when mixed with a more colourful vegetable like carrots. Or you can be really decadent and slice them, smother them in lots of cream and bake them into a sort of kohlrabi dauphinoise.
However they are so crisp and juicy raw that I wondered if they could be made  into a salad dish. So I had a go - and it was delicious.

For one kohlrabi you need 

3 tablespoons light olive oil 

1 tablespoon white  wine vinegar

1 rounded teaspoon Dijon mustard 

½ teaspoon salt

Whisk together the vinegar, mustard and salt then gradually whisk in the oil - it will emulsify into a creamy dressing. Grate the peeled kohlrabi and stir it into the bowl. Cover and leave for 1-2 hours before eating - the kohlrabi will soften slightly. Unlike many dressed salads, this will keep, covered, in the fridge for a day or two without going slimy.