Name: Cucumber, Kohlrabi and Spinach Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 4 cups loosely packed spinach; Juice of 1 lemon; 1/4 cup extra-virgin olive oil; Sea salt and freshly ground black pepper; 1 tablespoon cider vinegar; 1 tablespoon roughly chopped fresh lemon thyme or regular thyme; 1 tablespoon roughly chopped fresh mint, plus more leaves for topping; 2 bunches red radishes, thinly sliced; 1 hothouse cucumber, unpeeled and thinly sliced; 1 kohlrabi, peeled and thinly sliced (halved if large); 1 shallot, thinly sliced

Directions

Place the spinach on a platter and drizzle with half of the lemon juice, 1 tablespoon of the olive oil, and salt and pepper to taste.
Whisk the remaining lemon juice, remaining 3 tablespoons olive oil, the cider vinegar, lemon thyme, mint, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until combined. Taste and adjust seasoning if needed. Toss the radishes, cucumber, kohlrabi and shallot with the lemon dressing and serve over the spinach. Top with more mint.

Photograph by Con Poulos

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Cucumber, Kohlrabi and Spinach Salad

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