Lentil Salad with Kohlrabi, Couscous and Greens

Kohlrabi, a cabbage-like bulb with a radishy flavor, is surprisingly difficult to find in most grocery stores and instead is available primarily through farm markets, friends' gardens and CSAs, and only when in season. But it's worth the wait. It makes for a marvelous afternoon snack, with just a bit of Kosher salt, but provides a nice crunch in a bean and grain salad, the same way a radish might.

The flavors of this salad are strong, so the couscous and greens provide a mellowing base, not to mention an elegant presentation. This is hearty enough for a vegetarian dinner, and yes, you read that correctly: this recipe will make 8 main-course servings.

Curried Red Lentil, Kohlrabi and Couscous Salad
Adapted from Bon Appétit (August 2010), via epicurious.com

Serving size: 8 adults
Active Time: 35 minutes
Total Time: 45 minutes

1/2 cup sherry vinegar
1 1/2 tablespoons sweet curry powder
2 garlic cloves, pressed
2/3 cup extra-virgin olive oil
1 16-ounce package red lentils (about 2 1/4 cups)
3 large kohlrabi (about 1 1/4 to 1 1/2 pounds), leaves stemmed and thinly sliced, and bulb peeled and cut into a 1/3-inch dice (about 3 cups)
1 cup plain couscous
1 cup chopped green onions OR 3/4 cup diced red onion
Several handfuls of spinach or other mild-flavored greens
1/4 cup chopped fresh mint or 1/8 cup chopped cilantro
1/2 cup chopped, toasted pecans
1/2 cup golden raisins

Make the vinaigrette: In an empty glass jar with a lid, combine sherry vinegar, curry powder and pressed garlic. Pour in olive oil and shake vigorously until emulsified. (If you don't have a glass jar, you can, instead, combine first the vinegar, curry powder and garlic, and then slowly whisk in the oil.) Add salt and freshly ground pepper to taste.

Cook the lentils: Bring about 6 quarts of well-salted water to a boil. Add lentils and kohlrabi leaves and cook until lentils are "al dente", a bit tender but not at all mushy, about 6 minutes. Drain and rinse under cold water to cool, and then leave in the colander to drain some more while you finish cooking.

Cook the couscous: In the same, now-empty saucepan, bring 1 1/4 cups water to boil. Remove from heat, and then add in 3 tablespoons dressing, a pinch of salt and 1 cup couscous. Give it a good stir, and then cover the pot and leave it for 5 minutes. Remove the lid, fluff the couscous with a fork to keep the grains from sticking together, and transfer to a medium bowl to cool. Season to taste with salt and pepper. Once cool, toss with the mint or cilantro.

Make the lentil salad: Meanwhile, in a large bowl, toss the cooled lentils with 1/2 cup dressing, the diced kohlrabi bulb and either the chopped green onions or, for a bit more bite, the diced red onion. Stir in the raisins and pecans. Season to taste with salt and pepper.

Put it all together: To serve, toss the spinach leaves with 2-3 tablespoons of dressing, and a sprinkle of salt, and the spread the greens across the bottom of a large, rimmed platter. Mound lentil mixture in the middle of the platter, atop the greens. Spoon the couscous around the lentils. Pass the remaining dressing on the side.