You will need to make the pickled fennel and kohlrabi 1 day before assembling the salad.
Place the fennel and kohlrabi in a heatproof container with a tight-fitting lid. Keep uncovered.
Add the vinegar, water, salt and honey to a medium sauce pot and bring to a boil.
Pour the boiling liquid over the shaved fennel and kohlrabi. Cover and place in the refrigerator overnight.
When ready to use, strain the fennel and kohlrabi and discard the brine.
1 fennel bulb, very finely shaved
1 kohlrabi bulb, very finely shaved
3 cups Champagne vinegar (or white wine)
1½ cups water
1 Tbsp. salt
²∕³ cup honey
1 kohlrabi bulb, very finely shaved
3 cups Champagne vinegar (or white wine)
1½ cups water
1 Tbsp. salt
²∕³ cup honey
This article appears in January 2013.