Celery-Kohlrabi Salad with Honey Pepita Cream & Kumquats
1 medium bulb fennel
1 small kohlrabi, peeled & cut in half
2 tablespoons rice or white wine vinegar
1 teaspoon honey or sugar
Zest of 1 lime
¼ cup dried cranberries
3 tablespoons olive oil
Salt, to taste
Carefully shave fennel and kohlrabi on a mandolin or very thinly slice with a sharp knife. Soak the fennel in ice water for at least 15 minutes so it doesn’t brown, and lightly salt the kohlrabi or celeriac then set aside for 10-20 minutes.
In a medium bowl whisk together the vinegar, honey, lime zest, dried cranberries, olive oil and a pinch of salt. Set aside.
For the Honey Pepita Cream
1 cup raw pepitas (shelled pumpkin seeds)
2-3 tablespoons honey
Juice of one lime (approx 1 ½ tablespoons)
½ cup water
Salt, to taste
In the base of a blender, add the raw pepitas and blend until very finely chopped and turn off. Add the honey and lime juice blend to combine everything, scraping down the sides as needed. While the blender is still running, slowly add the water until you get the consistency of thick yogurt. Season with salt to taste and set aside.
A few handfuls cilantro leaves, fennel fronds, and mint leaves
¼ cup finely chopped cilantro stems (optional)
¼ cup chopped pepitas
4 kumquats, sliced into rounds and seeds removed
To finish the salad, drain the fennel (and spin in a salad spinner to remove excess water, if you have one) and combine fennel and kohlrabi in a bowl. Add the chopped cilantro stems, chopped pepitas (reserving some for garnish), and cranberry dressing. Season with a pinch of flaky salt and toss all ingredients together (preferably with your hands!). On a large plate, spread the pepita cream over the bottom and arrange your now-dressed salad on top, leaving room around the edges so the pepita cream is visible. Garnish with the herbs, reserved chopped pepitas, and kumquats.