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 ...
Crunchy carrots, aromatic fennel, herbaceous parsley, and bright citrus make for an updated slaw with an exotic twist thanks to a sprinkle of the Egyptian coriander, sesame, and nut spice mix dukkah. Find it at Middle Eastern markets throughout the county.
Ingredients
- 3/4 pound carrots, ribboned using a vegetable peeler
- 1 bulb fennel, halved lengthwise, thinly sliced
- 1/2 bunch parsley, leaves and tender stems
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 oranges, skin removed, halved, cut into 1/4" slices
- 1 tablespoon dukkah
- Crumbled feta (optional)
Instructions
In a serving bowl combine carrots, fennel, parsley, olive oil, lemon juice, salt, and pepper. Toss to coat and then set aside for 10 minutes.
Add oranges to salad, lightly toss, then top with crumbled feta, if using, and a dusting of dukkah.
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