Sea salt and freshly ground black pepper, to taste
Salad:
6 cups spiralized or julienned kohlrabi
Pecorino Romano or Parmesan Cheese
Instructions
Heat a medium nonstick skillet over medium heat. Melt the butter or ghee. Tear the slices of bread into pieces and add to the skillet. Season with salt and garlic powder to taste. Cook until the bread pieces are toasted, tossing occasionally. Remove from the heat and allow it to cool slightly.
For the dressing, combine the mayonnaise, mustard, lemon juice, Worcestershire sauce, and garlic scapes in a small bowl. Whisk until combined. Season with salt and pepper.
For the salad, place the spiralized or julienned kohlrabi in a large salad bowl. Spoon the dressing over the top. Toss with two spoons or tongs until the kohlrabi is coated with the dressing.
To serve, portion onto four plates and top with the toasted breadcrumbs and freshly grated cheese.
