Shaved Kohlrabi And Arugula Salad With Chunky Garlic And Pimenton Dressing Recipes

Steps:

• In a small jar or bowl, combine lemon zest and juice with olive oil, coarse salt, and ground pepper; shake or whisk to combine.
• Wash arugula and remove stems; place leaves in a large bowl. With a vegetable peeler, shave Parmesan cheese over arugula; toss with dressing. Garnish with more grated zest, if desired.

Steps:

• Preheat oven to 400 degrees. Remove 1 garlic clove from 1 head, and very finely grate, setting aside 1/8 teaspoon. Wrap remaining heads of garlic in foil, and roast until very soft and golden inside, about 1 hour. Unwrap; let cool.
• Meanwhile, whisk together grated garlic, lemon zest and juice, paprika, mustard, 1/2 teaspoon salt, and 1 teaspoon water in a small bowl. Squeeze roasted garlic from skins, and add 2 tablespoons to bowl, reserving remainder for another use. Stir to combine but leave very chunky. Stir in oil (do not completely incorporate).
• Shave kohlrabi very thinly on a mandoline. Divide among 4 plates; season with 1/2 teaspoon salt. Spoon dressing over kohlrabi, then top with arugula leaves and almonds.

Steps:

• For the labne: Line a sieve with cheesecloth. Mix together the yogurt and salt, and spoon into the cheesecloth. Wrap the edges of the cloth over the top of the yogurt, and place the sieve over a large bowl to collect all the whey that drips off. Place your contraption in the fridge and let it drain overnight. What's left on the top of the cheesecloth is labne!
• For the vinaigrette: Use a sharp knife to separate the skin of the preserved lemon from the flesh. Discard the flesh. Cut the skin into a julienne, and then into a small 1/8-inch dice. Mix together the preserved lemon, olive oil, lemon juice and a small pinch of salt. Pit the green olives; I use a cherry pitter, which makes an easy and fun job out of it. Cut each olive in half lengthwise, then give them a rough chop. Mix into the vinaigrette.
• Gently toss the greens into the vinaigrette. Spoon a few dollops of labne onto a plate or platter; top with the kohlrabi, a spoonful or two of the preserved lemon vinaigrette, a scattering of greens and olives, a few cracks of black pepper, and a pinch of sea salt. Repeat this once more, layering greens, kohlrabi, labne, pepper and sea salt.

Steps:

• In a large bowl, whisk honey and vinegar until combined. Whisk in oil; season with salt and pepper.
• Add arugula and sun-dried tomatoes. Using a vegetable peeler, thinly shave the Manchego; add half to the bowl, and toss to combine. Divide among 4 serving plates; top with remaining Manchego. Serve immediately.