A recipe by Logan Cox of Homer.
For the salad & dressing
-2 FENNEL BULBS (shaved very thinly on a mandolin soaked in ice water)
-2 PEELED KOHLRABI (cut in half and shaved very thinly on a mandolin and lightly salted for 45 min)
-microplaned zest of 2 limes
-¼ C seasoned rice wine vinegar
-10 cranberries (halved)
-⅔ C extra virgin olive oil
-Salt to taste
FOR THE PEPITA CREAM
-juice of two limes
-1 C raw pepitas
-1/3 C honey
-1 ¼ C H2O
-Salt to taste
FOR THE FINAL GARNISH
-1 bu cilantro, (finely diced stems, picked whole leaves)
-10 torn mint leaves
For the dressing, in a medium sized bowl whisk together the vinegar, lime zest, halved cranberries olive oil & salt. You want to break up the cranberries with our whisk so they release some of their natural tartness and create a reddish/pink color. Set aside and reserve the dressing.
For the pepita cream, in a blender add the raw pepitas & blend until finely chopped and turn off. Add the honey, lime juice & turn the blender back on again- while the blender is still running slowly add the water until you get the consistency of a smooth, thick buttermilk (you may need to add more water depending on your blender). Season with salt and reserve.
To finish the salad, place your finely sliced fennel & kohlrabi in a large bowl. Add, the diced cilantro stems, chopped pepitas (reserve some for garnish), cranberry dressing & season with a pinch of salt- toss all ingredients together (preferably with your hands!). On large plate, spread the pepita cream all over the bottom. Place your now dressed salad on top of the pepita cream leaving room around the edges so the pepita cream is visible. Garnish with cilantro leaves, chopped pepitas, mint leaves & serve!