Forget everything you think you know about kohlrabi. This isn't your grandma's boiled side dish. We're taking this often-overlooked root vegetable on a culinary adventure, transforming it into a vibrant and intensely flavorful fire-roasted salad. The smoky char from the grill marries beautifully with the kohlrabi's subtle sweetness, creating a depth of flavor that's both surprising and utterly addictive. Seared tomatoes add a burst of juicy acidity, while a bright lemon za'atar dressing ties everything together perfectly. This salad is a testament to the transformative power of fire and simple, fresh ingredients.
This fire-roasted kohlrabi salad is surprisingly easy to make, and the results are spectacular. The contrasting textures and flavors will elevate any meal, from a casual weeknight dinner to a sophisticated summer gathering. Ready to experience the magic of fire-roasted kohlrabi? Let's dive into the step-by-step instructions to create this delicious and impressive salad.
Tools Needed
- Gas grill
- Baking tray
- Aluminum foil
- Saute pan
Ingredients
- Kohlrabi
- Olive oil
- Salt
- Pepper
- Tomatoes
- Feta cheese
- Herbs (for garnish)
- Lemon Za'atar Dressing
Step-by-Step Instructions
Step 1. Prepare and Roast the Kohlrabi
- Preheat a gas grill, turning on half the burners on one side. Leave the other side off.
- Place a few layers of foil on a half baking tray. Place the kohlrabi on top, rub with oil, and season with salt and pepper. Wrap the kohlrabi in foil.
- Place the foil-wrapped kohlrabi on the unheated side of the grill. Turn after approximately 45 minutes, open the foil, cover, and cook for another 45 minutes to 1 hour, or until charred and tender.
- If the kohlrabi is getting too smoky, finish cooking in a hot oven. Let cool slightly and peel.
- Cut the kohlrabi into eighths, almost all the way through but leaving it together at the bottom. Place on a platter and sprinkle with more salt.
Step 2. Sear the Tomatoes
- Heat a saute pan over high heat. Add oil and tomatoes, saute until slightly charred and wilted. Season with salt and pepper.
Step 3. Assemble the Dish
- Place the tomatoes and herbs around the kohlrabi. Drizzle with lemon za'atar dressing.
Step 4. Garnish and Serve
- Sprinkle with feta cheese and za'atar.
Read more: Moroccan Roasted Eggplant, Bell Pepper & Tomato Recipe
Tips
- The Helmets Lemon Za'atar dressing adds a citrusy Middle Eastern flavor profile.
Nutrition
- Calories: approximately 250-350
- Fat: 15-25g
- Carbs: 20-30g
- Protein: 5-10g
FAQs
1. Can I use a different type of vegetable instead of kohlrabi?
While kohlrabi is ideal for its unique texture and flavor, you could experiment with similar root vegetables like turnips or parsnips. The roasting process will work similarly, but the flavor profile will differ slightly.
2. What can I substitute for za'atar if I don't have any?
If you don't have za'atar, a blend of dried oregano, thyme, and a pinch of sumac will provide a similar earthy and slightly lemony flavor profile. You could also use just oregano or thyme if needed.
This fire-roasted kohlrabi salad is a testament to the unexpected deliciousness of simple ingredients elevated by a touch of fire and bright flavors. From the smoky kohlrabi to the juicy tomatoes and zesty dressing, every bite offers a delightful explosion of taste and texture. Enjoy this unique and satisfying salad as a side dish or a light meal, and prepare to be amazed!