June Recipe: Kohlrabi Salad
A Recipe for June from An English Vineyard Cookbook
Kohlrabi, Goat’s Cheese & Broad Bean Salad
Our June Salad is a little different, using the lovely crunch of kohlrabi with shaved goat’s cheese and broad beans. This is a garden dish to enjoy with a chilled glass of delicate rosé wine – Provençal, Anjou or Sussex – on one of the longest days of the year.
Ingredients
Serves 6
1 large Kohlrabi Bulb
100g hard English Goat’s Cheese
100g Broad Beans
40g Almond Nibs
Rock Salt and Pink Peppercorns
Dill Sprigs
Virgin Rapeseed Oil
Method
1 Peel the kohlrabi with a wide-mouthed peeler. Cut it into 4, then slice as thinly as possible, on a mandolin or with a very sharp knife. If you are not using the slices right away, put them in a bowl, cover with cold water and add a little lemon juice.
2 Remove the broad beans from their long pods and cook them in lightly salted boiling water for 2 minutes. Drain, refresh and, as soon as they are cool enough to handle, squeeze out the kernels; discard the outer skins.
3 Shave the goat’s cheese, again using a wide-mouthed peeler.
4 Assemble the salad in layers of sliced kohlrabi, cheese shavings and broad beans. Finish with a sprinkle of nibbed almonds, rock salt, pink peppercorns, dill sprigs and a drizzle of oil.
This recipe is from An English Vineyard Cookbook, by the Gladwin Family.
Each month includes a seasonal salad and features locally grown ingredients, stunning images and artwork, together with wine recommendations, foraging advice and a rare insight into a year behind the scenes at a family run vineyard.
The cookbook will be released in June and copies signed by Peter Gladwin are exclusively available direct from Nutbourne.
All proceeds will go to the City Harvest charity.
