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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