Shaved Fennel & Kohlrabi Salad with Avocado and Chive Vinaigrette

This salad is built for the moment when you want something that feels light but actually fills you up. Shaved fennel and kohlrabi give it crunch and a faint anise sweetness; avocado makes it creamy; and a chive vinaigrette ties it together with a sharp, grassy note that only fresh chives can deliver.

Ingredients

For the salad:
1 large fennel bulb, very thinly shaved on a mandoline or with a sharp knife, fronds reserved (Gray Farms Organics)
1 medium kohlrabi, peeled and shaved or julienned (Bee Cool Honey Farm)
1 ripe avocado, halved and sliced (San Gabriel Ranch)
¼ cup fresh flat-leaf parsley leaves (Living Roots Farm)
2 tbsp fresh chives, cut into 1-inch pieces (Living Roots Farm)
Flaky salt and black pepper

For the chive vinaigrette:
3 tbsp fresh chives, finely minced (Living Roots Farm)
2 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp honey
¼ cup good olive oil
Salt and pepper to taste

Instructions

Make the vinaigrette. Whisk together the minced chives, white wine vinegar, Dijon, and honey in a small bowl. Slowly drizzle in the olive oil while whisking continuously until emulsified. Season with salt and pepper. Taste — it should be bright and slightly sharp. Set aside.

Prep the vegetables. Shave the fennel as thinly as possible — a mandoline works best, but a sharp chef’s knife and patience will get you there. Do the same with the kohlrabi. Place both in a large bowl and toss with a pinch of salt. Let sit for 5 minutes; the salt will soften the vegetables slightly and draw out a little moisture.

Dress and assemble. Drizzle about two-thirds of the vinaigrette over the fennel and kohlrabi. Toss well to coat. Taste and adjust — add more vinaigrette, salt, or a squeeze of lemon if needed.

Plate. Arrange the dressed vegetables on a platter or in a wide bowl. Fan the avocado slices across the top. Scatter parsley leaves, chive pieces, and reserved fennel fronds over everything. Finish with flaky salt and a crack of black pepper. Drizzle any remaining vinaigrette around the edges.

Serve immediately. The fennel and kohlrabi hold well, but the avocado will oxidize — dress and plate just before serving.

Farms in this recipe: Gray Farms Organics (fennel), Bee Cool Honey Farm (kohlrabi), San Gabriel Ranch (avocado), Living Roots Farm (parsley, chives)

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