Kohlrabi & Pear Recipe

Prepare vegetables and fruit

Peel kohlrabi with a vegetable peeler until you reach crisp white flesh. Using a mandoline set to 1.5 mm (or a sharp knife), slice both kohlrabi bulbs into very thin rounds. Stack a few rounds and cut into matchstick-size batons (julienne) or leave as thin rounds according to preference. Core the pear and cut into very thin matchsticks or 1.5 mm slices to match the kohlrabi. Place kohlrabi and pear in a large bowl to keep them together.

Immediately toss the kohlrabi and pear with 1 tablespoon fresh lemon juice and 1/2 teaspoon of the sea salt to prevent browning and to start flavoring. Set aside while you make the dressing (5–10 minutes).

Finely chiffonade the tarragon leaves: stack them, roll tightly, and slice thinly. Add tarragon to the kohlrabi-pear mixture and gently toss to combine.

Emulsify vinaigrette

In a small bowl or jar, combine 2 teaspoons bergamot juice, 1 teaspoon white wine vinegar, 1 teaspoon aji amarillo paste, 1/2 teaspoon honey, and the minced shallot. Whisk briefly to dissolve the honey.

While whisking constantly, slowly drizzle in 3 tablespoons extra-virgin olive oil to form an emulsion. Alternatively, close the jar and shake vigorously for 20–30 seconds. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; taste and adjust—if bergamot is very tart, add an extra 1/4 teaspoon honey, or if too mild, add another 1/2 teaspoon bergamot or a squeeze of lemon.

If using a substitute for bergamot, ensure the balance of sweet-acid is similar: start with equal parts lemon and orange juice totaling 2 teaspoons.

Dress and rest

Pour about 2 tablespoons of the vinaigrette over the kohlrabi-pear-tarragon mixture and gently toss until evenly coated. Let sit 3–5 minutes to allow flavors to meld but not so long that pears become soggy. Taste and add remaining vinaigrette a little at a time if you prefer a saucier salad.

If serving on greens, arrange 1 cup microgreens or baby arugula on a shallow platter. Mound the dressed kohlrabi and pear on top.

Scatter the toasted chopped hazelnuts or walnuts over the salad for crunch. Drizzle with 1 teaspoon finishing olive oil and sprinkle with flaky sea salt to finish. Add a light grind of black pepper if desired.

Serve immediately as a bright snack or as a component alongside cheeses or charcuterie. Leftovers can be refrigerated up to 24 hours but are best eaten the same day.