Fresh Herbs for Salads
by Laura Frerichs, Tastemaker in Residence
The first herbs that we seeded way back in March are gracing our plates finally. Cilantro, basil, parsley, and dill are a few early summer favorites that taste even fresher than I remember. We are also having a beautiful crop of kohlrabi right now, which we love to pair with fresh herbs in slaws and salads. Kohlrabi is a lesser-known vegetable, but head to any Northern farmers market this time of year and chances are you can find it. You can also peel a broccoli stem or use cabbage in place of kohlrabi in case you can't find it.
Do not let kohlrabi’s sputnik resemblance deter you. It is a refreshing early summer vegetable and can be used in oh so many ways. Just make sure you always peel the kohlrabi before eating it, as the outside skin is a tough protectant for the inner, tender bulb. Slaw is a delicious way to eat it, but it is equally good in currys and stir-frys. You could even grate it and add it to quiche. Or sauté grated kohlrabi with cumin and garlic for a light side dish. Kohlrabi goes nicely with cilantro, parsley, basil, really any herb you might like to pair it with.