| dish: salad|
season: summer, fall
Peel kohlrabi. Slice very thin with slicer and put in a bowl. Slice onion very thin with slicer, then rinse in a sieve and pat dry. Stir into kohlrabi. Stir together lemon juice, 1/4 teaspoon salt, and a pinch of pepper, then stir in oil and capers. Pour over vegetables. Toss with greens. Serve immediately.
Adapted from Gourmet, November 2008, by Maggie Ruggiero