--Chef Paul Virant
2 kohlrabi, peeled (make sure all the green layer is removed) and slized 1/4 inch thick
2 lemons, juice and zest
1 Tbs honey
1/2 sweet onion, thinly sliced
1 cup picked herbs (italian parsley, tarragon, chive sticks)
1/4 cup extra virgin olive oil
Combine everything in a bowl and marinate overnight. Ready to serve the following day. Serve as a side salad over some lettuces or a side dish to grilled meat or fish.