One of my greatest pleasures is going to the Saturday farmer's market at the Ferry Building in San Francisco. One of my new discoveries this weekend was purple kohlrabi which I found totally facinating shape-wise, and in color.
I decided to roast the vegetables at 400 degrees for 30 minutes with some olive oil, sea salt, and fresh thyme which I tossed in at the 20 minutes mark so they wouldn't burn into a crisp.
At the farmer's market, I also found this organic blend of greens from Marin Roots Farm consisting of Garden Cress, Chickweed, and Miner's Lettuce. I gotta say this green blend is now one of my new favorites.
For the salad, I sliced some of the roasted kohlrabi into smaller chunks and tossed onto a bed of the greens. I topped the roasted vegetables with almonds and crumbles of Cana de Oveja sheep cheese from Spain I found at Cowgirl Creamery.
I saved the rest of the roasted vegetables to eat by themselves as leftovers. So good for a hearty winter dish!