I am so pre-occupied these days with trying to unpack, get a mobile phone, clean – generally finally get to the point where I can finally say “That’s it, I am done! Let’s invite some friends round for lunch.” – that I haven’t really been cooking.
My hubby is so good at always taking little L and I out to dinner so I don’t have to cook or clean up but I am starting to miss home cooked food. Even when in this case, it’s not cooked so much as it is tossed together in a bowl.
I’ve been making this salad for about 10 years, today I added the mysterious (to me at least) Kohlrabi. Ever since I decided to move to Germany, I have been wondering about what it was going to taste like. You know what it tastes like? Broccoli stalk. Same texture, liquid content, crunch and sulphurous smell. It adds a nice crunch to the salad which it retains even if it’s been hanging about in the fridge for a few hours. I might keep this temporary addition, permanent.
The star ingredients of this refreshing salad is the Ebly. I discovered Ebly (whole durum wheat) when I was in France. At the supermarkets there were shelves and shelves of it. It seemed to be something that Parisians ate a lot, along with cous cous. I have since seen recipes that use Ebly to make risotto. But when I have a risotto, I expect rice and its accompanying gooiness. I feel the same about quinoa – please don’t serve me quinoa pilaf – it’s just evil! I use Ebly and quinoa the way I would pasta in a pasta salad, something to add texture, bite and substance.
Moving along, for lunch today I decided to display some discipline and make myself lunch and eat it sitting down. While doing nothing else.
Ebly Salad (serves 4)
2 large carrots, peeled and coarsely grated
1 small kohlrabi, peeled and cut into match sticks
1/2 cup of cooked Ebly (or 1 boil in the bag quantity)
2 tablespoons of mint finely sliced
2 tablespoons of raisins (soaked in boiling water for 15 minutes)
1/2 a lemon (or more depending on how juicy and sour it is and how juicy and sour you like it)
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon of mayonnaise
3 tablespoons of olive oil
salt and pepper
- Soak the raisins in water. Cook the Ebly according to the packet instructions. Grate carrot. Cut the kohlrabi into match sticks. Slice the mint.
- In a small bowl, add the lemon, white wine vinegar, salt and pepper. Whisk in the mustard and mayonnaise. Followed by the olive oil.
- Mix the vegetables and the dressing together and let the cooked Ebly come to room temperature. Toss everything together adding the mint.