Dukkah Dusted Kohlrabi and Pomelo Salad
This vibrant, seasonal dish is inspired by the winter bounty at the San Diego county farmers market, and chef Olivia Hayo gives a traditional citrus salad an exotic twist with a sprinkle of the Egyptian coriander, sesame, and nut spice mix dukkah. Find it at Middle Eastern markets throughout the county.
2 endive hearts, leaves separated
2 kohlrabi, peeled, halved, thinly sliced
1/2 cup radishes, thinly sliced
1 pomelo, peeled, segments separated from inner skins
1 orange, peeled, segments separated
2 tablespoons fresh mint
1 tablespoon, plus more for garnish dukkah
1 tablespoon, plus more for garnish local extra-virgin olive oil
1/2 lemon, juiced
pinch salt (more or less depending on salt in dukkah blend)
In a large bowl, gently toss all ingredients to combine. Taste and adjust seasoning; arrange on a serving platter.
Drizzle with extra olive oil and sprinkle with more dukkah.
Serve with assorted cheeses and bread or alongside a hearty braised meat dish for added seasonal freshness.
Olivia Hayo is a chef, recipe developer, and photographer. She has a Masters in Food Culture, Communications, and High-Quality Products from the...more about this contributor