Fennel and Kohlrabi Salad

1 small bulb fennel well-cleaned and trimmed
1 small tender kohlrabi, peeled and trimmed
1/2 red onion sliced thin into half-moons
1 cup minced flat leaf parsley
zest of 1 lemon
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
salt and pepper to taste
pinch of red pepper flakes
fennel leaves

Julienne the fennel and kohlrabi. Toss with the red onion and parsley. Combine the olive oil and lemon juice, drizzle on the dressing, and add a few pinches of salt and tons of pepper.

Taste, adjust salt and acid levels. Plate and give each serving a good squeeze of lemon juice, a pinch of red pepper flakes, and garnish with parsley and fennel leaves.

from: brooklynsupper.com