This main-dish salad is similar to a German potato salad, but with kohlrabi instead of potatoes.
Prepare the grill.
Place the kohlrabi bulbs in a steamer basket and steam on the stovetop for 25 to 35 minutes, until the bulbs are tender but not mushy. Set aside.
Meanwhile, grill the sausage links until browned, turning frequently to get an even char. Remove to a platter, slice into 1-inch pieces on the diagonal and cover.
Slice the onions in half, then chop the bulbs and tops into œ-inch pieces.
Cook the bacon until crisp. When cool, break the slices into small pieces and reserve.
Add the onions to the bacon grease and cook over medium heat until just wilted.
Mix together the flour, sugar, dry mustard and mustard seeds in a small bowl. Add the mixture to the skillet with the onions, stirring to incorporate. You dont want to make a roux, just a smooth paste.
Combine the cider vinegar and water in a glass measuring cup. Gradually pour the mixture into the flour and onions, stirring to keep the dressing smooth. Bring to a boil, cook for 1 minute and remove from the heat. Add the bacon crumbles.
Slice the kohlrabi bulbs into Œ-inch pieces. Season to taste with salt and pepper. Add the cooked dressing and parsley, then toss gently to avoid breaking.
Place the kohlrabi on a platter and top with the grilled sausage pieces.
Serve warm.
*If the leaves and stems are young, they can be chopped and steamed like greens or used in soups like spinach.
1 lb. beef smoked sausage
2 small new red onions with tops on
4 slices bacon
1 ½ Tbsp. all-purpose flour
1 tsp. sugar
1 tsp. dry mustard
½ tsp. brown mustard seeds (optional)
2/3 cup cider vinegar
2/3 cup water
¼ cup coarsely chopped flat-leaf parsley
Salt and pepper to taste
This article appears in Jun 1-30, 2009.