Kohlrabi & Fennel Salad with Cilantro-Mayo Dressing

makes 2 side salads and about 2 cups of dressing

Ingredients 

4 Silverthorn kohlrabi bulbs

2 Silverthorn fennel bulb

1 + 1/4 cups Gold Crop Nutrition sunflower oil

1 pasture raised egg, room temperature

1/2 bunch Silverthorn cilantro, chopped

2 Tbsp apple cider vinegar or lemon juice, room temperature

1+ tsp fine himalayan salt

Find all the ingredients at Silverthorn Farm

Directions

Begin by creating the cilantro dressing. Place the egg and apple cider vinegar (or lemon juice) in a blender or food processor and let set for about 5 minutes. Once 5 minutes has passed, add in 1 tsp himalayan salt and 1/4 cup of oil.

Now, having the other cup of oil ready to be poured SLOWLY, begin blending the egg mixture and slowly pour in cup of oil. Be very careful not to pour fast- you should have a small stream falling into the blending mixture until all oil is gone to create a mayo emulsion.

Once you have created mayo, add in the cilantro and blend until smooth.

Now, clean and slice your kohlrabi and fennel into thin strips and sprinkle with salt, gently toss the veggies to distribute the salt evenly. Then, plate veggies and drizzle with cilantro-mayo dressing, enjoy!

*dressing can be stored in a sealed jar/container for a week or so in fridge