Vicki Edgson's Blog



Is the 5:2 working for you? Get the Gloss have a fantastic section on their website of recipes, tips, where to eat, how to exercise, articles and support all about the 5:2. If your stuck for recipes, I have recently contributed twenty or so to the website and will be updating them on my blog on a regular basis. 




This week my Endive, Frisee, Rocket and grated Kohlrabi Salad with Toasted Cashew Nuts is proving popular. 



Kohlrabi, in season now, is a superbly rich source of vitamin C, more so than oranges! At this time of year, this vitamin is vital for boosting immunity and warding off diseases. Kohlrabi also contains health promoting phytochemicals that are thought to be anti-inflammatory and anti-cancer. This brassica can be served raw, shredded into salads, or roasted, keep the leaves and use much like you would steam kale or greens. 

Ingredients:

1 small head of Kohlrabi, outer leaves trimmed 

1 handful rocket, washed and drained 

1 small endive, quartered lengthwise 

1 handful core frisée leaves, (as these are the Sweetest)

6-8 cashew nuts, whole or halved 

1 dessert spoon of walnut oil 

1 tbsp. apple cider or white wine vinegar

Several sprigs of fresh tarragon

Small bunch chives, chopped finely

Salt and pepper to season

Method:

Coarsely grate the kohlrabi, and plunge into ice-cold water to prevent browning

Place the cashew nuts into a frying pan over low heat, and dry fry until golden. Remove from pan to prevent overheating and set to one side. Mix the walnut oil, chopped tarragon, chopped chives and apple cider vinegar as dressing. Arrange all the leaves into large salad bowl, top with grated drained Kohlrabi and cashew nuts and toss with dressing.  Serve as main course salad.

Enjoy!