Dukkah Dusted Kohlrabi and Pomelo Salad

This vibrant, seasonal dish is inspired by the winter bounty at the San Diego county farmers market, and chef Olivia Hayo gives a traditional citrus salad an exotic twist with a sprinkle of the Egyptian coriander, sesame, and nut spice mix dukkah. Find it at Middle Eastern markets throughout the county.

By Olivia Hayo / Photography By Olivia Hayo | March 04, 2018

Ingredients

SERVINGS: 4 Serving(s)

2 endive hearts, leaves separated
2 kohlrabi, peeled, halved, thinly sliced
1/2 cup radishes, thinly sliced
1 pomelo, peeled, segments separated from inner skins
1 orange, peeled, segments separated
2 tablespoons fresh mint
1 tablespoon, plus more for garnish dukkah
1 tablespoon, plus more for garnish local extra-virgin olive oil
1/2 lemon, juiced
pinch salt (more or less depending on salt in dukkah blend)

Instructions

In a large bowl, gently toss all ingredients to combine. Taste and adjust seasoning; arrange on a serving platter.

Drizzle with extra olive oil and sprinkle with more dukkah.

Serve with assorted cheeses and bread or alongside a hearty braised meat dish for added seasonal freshness.

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Ingredients

SERVINGS: 4 Serving(s)

2 endive hearts, leaves separated
2 kohlrabi, peeled, halved, thinly sliced
1/2 cup radishes, thinly sliced
1 pomelo, peeled, segments separated from inner skins
1 orange, peeled, segments separated
2 tablespoons fresh mint
1 tablespoon, plus more for garnish dukkah
1 tablespoon, plus more for garnish local extra-virgin olive oil
1/2 lemon, juiced
pinch salt (more or less depending on salt in dukkah blend)

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Recipe from Edible San Diego at https://sandiego.ediblefeast.com/recipes/dukkah-dusted-kohlrabi-and-pomelo-salad

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