Mixed Lettuces and Kohlrabi With Creamy Sumac Dressing
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. 1

    Preheat oven to 350°F.

  2. 2

    Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes.

  3. 3

    Let cool; crush with the flat side of a knife.

  4. 4

    Remove peel and white pith from grapefruit; discard.

  5. 5

    Cut along sides of membranes to release segments into a small bowl; discard membranes.

  6. 6

    Whisk sour cream, Meyer lemon juice, shallot, and 1 tsp. sumac in a large bowl; season dressing with salt and pepper.

  7. 7

    Add lettuce and toss to coat; season with salt and pepper.

  8. 8

    Tuck kohlrabi and grapefruit under and between lettuce.

  9. 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