Kohlrabi with Citrus, Arugula, Poppy Seeds,and Crème Fraîche

• porce: Serves 4

Ingredience

1 pound kohlrabi, peeled and any gnarly bits cut away

½ cup crème fraîche

2 tablespoons poppy seeds

Kosher salt and freshly ground black pepper

4 large handfuls arugula

3 oranges, tangerines, or other sweet citrus, segmented, juice reserved

2 to 3 tablespoons Citrus Vinaigrette (page 39, or see recipe)

Pokyny

First, segment the citrus fruits. Slice off each end of the citrus fruit to it lies flat. With a sharp knife, slice away the peel, including the white pith, cutting from the top to bottom and following the contour of the fruit. Take your time and if any white pith remains just slice it off.

Then, segment the fruit: cut out the citrus segments by holding the fruit in one hand and cutting along both sides of each segment to release it from the membranes (do this over a bowl to catch the juices). Put the segments into another small bowl and then squeeze the “empty” citrus membranes to get out more juice.

Cut the kohlrabi into little wedges about the same size as the blood orange segments. Toss with 3 tablespoons of the crème fraîche and the poppy seeds. Season generously with salt and pepper.

Spread a nice swoosh of the remaining crème fraîche onto each plate. Quickly toss the arugula with the blood orange segments and juices and the citrus vinaigrette. Arrange the arugula and oranges on each plate and top with the kohlrabi.

Poznámky

From: ‘Six Seasons’ by Joshua McFadden

PITA: 3/5

Overall: 1.75/5

Decent, but the vinaigrette sucks. Eat more orange salads though!! The sliced orange was the best part