Makes 4 servings
4 small fennel bulbs
1 meyer lemon
1 bunch fresh basil
COOC-certified extra virgin olive oil
salt & pepper
First, using a mandolin or a sharp knife, slice kohlrabi into paper thin pieces. Next julienne kohlrabi pieces into thin ribbons and set aside in a small mixing bowl.
Thinly slice fennel bulbs into roughly the same size ribbons as the kohlrabi and add to mixing bowl.
Wash basil and pile several leaves on top of one another. Roll basil leaves into a small cigar, slice as finely as possible and add to kohlrabi and fennel.
Add the juice of one lemon and several tablespoons of COOC-certified extra virgin olive oil, tossing until vegetables are well coated.
Add salt and pepper, to taste. Mix well and chill before serving.
Note: Reduce salt and add several ounces of freshly grated sheep’s milk cheese, such as Pecorino.
This recipe was provided by COOC Member, McEvoy Ranch.