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kohlrabi bistro salad

Name: kohlrabi bistro salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: French
Ingredients: Splash white vinegar; 4 large eggs; 2 tablespoons cider vinegar; 1 tablespoon minced shallot; 1 1/2 teaspoon Dijon mustard; 1/4 cup extra-virgin olive oil; 2 teaspoons chopped fresh tarragon; 1/2 teaspoon salt; Freshly ground pepper to taste; 6 cups peeled and julienne-cut kohlrabi; 1 head Belgian endive, cut into bias strips; 4 strips thick-cut bacon, cooked and crumbled

by Katie Webster
January 5, 2016 (updated 4/28/21) Jump To Recipe

If kohlrabi is a new ingredient for you or you’ve been getting it in your CSA but wondered what to do with it, then this kohlrabi bistro salad is for you!

Today I have a twist on the classic French Bistro salad. Instead of the traditional bed of frissé though, this one is made with kohlrabi.

If you’re still not convinced, I guess I should mention that it’s topped with a poached egg and crumbled bacon.

You can also check out this kohlrabi bistro salad over on the Kitchn today.

And make sure you check out my GUIDE TO KOHLRABI to learn more about this awesome veggie!

Happy Cooking!

~Katie

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kohlrabi bistro salad

Author: Katie Webster
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Entree Salad
Method: Stove Top
Cuisine: French

Print Recipe

Description

If kohlrabi is a new ingredient for you or you’ve been getting it in your CSA but wondered what to do with it, then this kohlrabi bistro salad is for you. It’s dairy free, wheat free, gluten free and low carb!

Scale

Ingredients

Splash white vinegar
4 large eggs
2 tablespoons cider vinegar
1 tablespoon minced shallot
1 1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
2 teaspoons chopped fresh tarragon
1/2 teaspoon salt
Freshly ground pepper to taste
6 cups peeled and julienne-cut kohlrabi
1 head Belgian endive, cut into bias strips
4 strips thick-cut bacon, cooked and crumbled

Instructions

Bring several inches of water plus a splash of white vinegar to a boil over high heat in a wide sauté pan or deep skillet. Crack eggs one at a time into a small ramekin and then slide into the water. Keep an eye on the boil/simmer of the water. The temperature of the water should drop from the cold eggs. When it comes back up to a simmer, reduce the heat to maintain a very gentle simmer. If the water is boiling, reduce heat. Cook eggs 4 minutes for runny yolks. Remove from the water with a slotted spoon to a plate lined with a clean towel.
Meanwhile, whisk cider vinegar, shallot, and Dijon in a large salad bowl. Whisk in oil, tarragon, salt, and pepper. Add kohlrabi and endive and toss to coat.
Divide salad among four dinner plates. Top with crumbled bacon and the hot poached egg.

Notes

Whole30: To make this complaint, use compliant bacon.

Nutrition

Serving Size: 4 servings
Calories: 329
Sugar: 6 g
Sodium: 668 mg
Fat: 25 g
Saturated Fat: 8 g
Carbohydrates: 15 g
Fiber: 8 g
Protein: 15 g

Katie Webster

Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.

kohlrabi bistro salad