Wilted Escarole Salad with Kohlrabi, Radish, Lemon, and Parmesan

Ingredients

• 1/2 tsp. minced garlic
• 1/2 tsp. salt
• Juice of one lemon
• 1-2 tsp. lemon zest
• Generous pinch of Sumac
• 3-4 T olive oil, to taste and depending on how much juice you got from the lemon
• 1 head escarole, washed, dried, and chopped or torn into pieces
• 1/2 large kohlrabi, cut into strips to equal 1 cup kohlrabi strips
• 1/2 cup radishes, trimmed and cut into half-moon shapes
• Generous amount fresh ground black pepper
• 2 T coarsely grated fresh parmesan

Directions

1. With a mortar and pestle, or just a spoon, crush the garlic with the salt until it turns pasty, then scrape it into a small bowl.
2. Grate the lemon zest into that bowl, then squeeze the lemon and stir in the juice.
3. Stir in the Sumac. Start by whisking in 2 tablespoons olive oil, then add more a few teaspoons at a time, stopping when the lemon and oil taste balanced to you. I tend to keep it bright and lemony.
4. Wash the escarole and get it very dry in a spinner or with paper towels, then tear or cut it into bite-sized pieces. If you’re using a salad spinner, chopping before washing makes life easier.
5. Cut the kohlrabi into slices, then turn those slices into short strips about 1/2 inch wide.
6. Take the ends off the radishes, halve them lengthwise, and cut each half into half-moon pieces.
7. In a bowl, bring together the escarole, kohlrabi strips, and radish slices. Pour the dressing on top and toss until everything is coated.
8. Set the salad aside for 15-30 minutes so the dressing can settle in.
9. Add a generous shower of fresh ground black pepper, divide the salad onto plates, and finish each one with 1 T coarsely grated parmesan cheese.
10. You can keep it in the fridge overnight, though by the 2nd day it will be quite wilted.