Brussels & Kohlrabi “Caesar” Salad



  • 1 lb. Brussels Sprouts, trimmed, cut in half, shaved on mandolin
  • 2 Kohlrabi, peeled, shaved on a mandolin, 1/8 inch
  • 1/4 C “Caesar” Dressing
  • 1 C Toasted Walnuts, smashed
  • 1/4 C Biscuit Breadcrumbs
  • S&P TT
  • Pecorino Romano cheese, for grating


Season the Kohlrabi lightly with Extra Virgin Olive Oil, Champagne Vinegar, salt and pepper and place in a circle on the bottom of a plate. Toss the brussels sprouts in the dressing, season lightly with salt, heavily with pepper and mix until combined. Add the nuts and breadcrumbs and toss again. Arrange the brussels on top of the kohlrabi and grate lots of Romano cheese on top.