Mixed Lettuces and Kohlrabi With Creamy Sumac Dressing

Ingredients for Mixed Lettuces and Kohlrabi With Creamy Sumac Dressing

• 80g blanched hazelnuts

• 1 white or pink grapefruit

• 120ml soured cream

• 60ml fresh Meyer lemon juice or regular lemon juice

• 1 tablespoon finely chopped shallot

• 1 teaspoon sumac, plus more

• Kosher salt, freshly ground pepper

• 12 cups torn mixed lettuces (such as red cos, red-leaf, Little Gem, and/or butter lettuce)

• 2 medium kohlrabi, peeled, thinly sliced on a mandoline

• 1/2 cup mixed mint leaves and parsley leaves with tender stems

• Sumac can be found at Middle Eastern markets, specialty foods stores, and online.

Preheat oven to 177°C. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool; crush with the flat side of a knife.

Remove peel and white pith from grapefruit; discard. Cut along sides of membranes to release segments into a small bowl; discard membranes.

Whisk soured cream, Meyer lemon juice, shallot, and 1 teaspoon sumac in a large bowl; season dressing with salt and pepper. Add lettuce and toss to coat; season with salt and pepper. Tuck kohlrabi and grapefruit under and between lettuce. Top with herbs, hazelnuts, and more sumac.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.