
Middle EasternHardVeganGluten-Free
Mixed Lettuces and Kohlrabi With Creamy Sumac Dressing
A delicious middle eastern dish. Completely plant-based. Gluten-free friendly.
Total Time
65 min
Serves
4
Rating
0.0 (0)
Ingredients
- 1/2 cup blanched hazelnuts
- 1 white or pink grapefruit
- 1/2 cup sour cream
- 1/4 cup fresh Meyer lemon juice or regular lemon juice
- 1 tablespoon finely chopped shallot
- 1 teaspoons sumac
- plus more
- Kosher salt
- freshly ground pepper
- 12 cups torn mixed lettuces (such as red romaine
- red-leaf
- Little Gem
- and/or butter lettuce)
- 2 medium kohlrabi
- peeled
- thinly sliced on a mandoline
- 1/2 cup mixed mint leaves and parsley leaves with tender stems
- Sumac can be found at Middle Eastern markets
- specialty foods stores
- and online.
Instructions
- 1
Preheat oven to 350°F.
- 2
Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes.
- 3
Let cool; crush with the flat side of a knife.
- 4
Remove peel and white pith from grapefruit; discard.
- 5
Cut along sides of membranes to release segments into a small bowl; discard membranes.
- 6
Whisk sour cream, Meyer lemon juice, shallot, and 1 tsp. sumac in a large bowl; season dressing with salt and pepper.
- 7
Add lettuce and toss to coat; season with salt and pepper.
- 8
Tuck kohlrabi and grapefruit under and between lettuce.
- 9
Top with herbs, hazelnuts, and more sumac.
Cooking Timer
01:05:00
Custom Timer (minutes)
Recipe Info
Prep Time:40 min
Cook Time:25 min
Total Time:65 min
Difficulty:Hard
Servings:4