Name: Mixed Lettuces and Kohlrabi with Creamy Sumac Dressing
Yield: 8 Servings
Ingredients: ½ cup blanched hazelnuts; 1 white or pink grapefruit; ½ cup sour cream; ¼ cup 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 romaine, red-leaf, Little Gem, and/or butter lettuce); 2 medium kohlrabi, peeled, thinly sliced on a mandoline; ½ cup mixed mint leaves and parsley leaves with tender stems; Sumac can be found at Middle Eastern markets, specialty foods stores, and online.

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Dan Monick

Kohlrabi is underappreciated and misunderstood. But we’ve decided it’s got our favorite crunch: sweet, dense, and snappy (think broccoli stem). We can thank the duo behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal for this one.

Recipe notes