A popular local chef was recently featured in DDEAF Magazine.
This recipe is courtesy of Chef Aaron Cozadd, executive chef of Union Joints:
Kohlrabi and Heirloom tomato salsa
This can be eaten as a dip with chips or used as a condiment as we do here to top our steak and eggs.
1.5 cups Kohlrabi, julienne
3 cups Heirloom Tomatoes, diced
1 ea Lime
1 ea Jalapeno, small diced
1 tbl Kosher Salt
2 tsp Corriander
2 tsp Cumin
2 tbl Extra Virgin Olive Oil
2 tbl Fresh Cilantro, chopped
1. Peel the tough outer flesh from the kohlrabi and julienne the crisp interior, Dice the Heirloom tomatoes and Finely chop the jalapeno. If you want less heat from the jalapeno you can remove the ribs and seeds.
2. Mix the chopped vegetables with the olive oil and toss to coat. Then toss your mixture with the salt, coriander and cumin.
3. Cut your lime in half and squeeze the juice over the salsa then chop and mix in your fresh cilantro.
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