Celery, kohlrabi and radish salad with basil cream


  • Serves 4 people

  • 1 kohlrabi, peeled, shaved on a mandolin
  • 3 inner celery stalks, shaved diagonally on a mandolin, plus leaves
  • 2 radishes, shaved on a mandolin
  • 40 gm Pecorino Toscano, shaved (see note)
  • To serve: tarragon
  • Basil cream
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • ¾ tsp caster sugar
  • 80 ml (1/3 cup) pouring cream
  • 2 tbsp finely chopped basil
01   For basil cream, whisk lemon juice, mustard and sugar in a bowl to combine. Add cream and basil and whisk to combine, season to taste and set aside.
02   Scatter kohlrabi, celery, radish and pecorino over a platter, drizzle with basil cream and scatter with tarragon and anchovies, then serve.
Note Pecorino Toscano is available from select Italian grocers and David Jones food halls. If it’s unavailable, substitute Pecorino Sardo.

This recipe is from the March 2013 issue of Australian Gourmet Traveller.
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