For the remoulade:
2 small-ish, kohlrabi, thickly peeled
2 heaped tablespoons of good quality mayonnaise (see below)
3 fat green olives, pitted and finely chopped
1 small clove of garlic, crushed
Small palmful of hazelnuts, roasted, cooled and chopped
2 teaspoons of grain mustard
Sea salt and pepper
What I did was grate the half kohlrabi I had left on the large holes of a box grater, which made it about 2x the amount called for in the recipe. So I doubled the mayo, garlic, and mustard, and omitted the olives and hazelnuts. Put all ingredients in a bowl and mix thoroughly.
For the guacamole:
2 ripe but firm large Hass avocado
1 small onion, finely chopped
2 tsp minced garlic
1 heaping tsp of sweet chilli sauce
Cayenne pepper, to taste
1.5 tomatoes chopped
juice of 1 ½ lemons
Handful of leaves (arugula, spinach, whatever you like)
Smash the avocados in a small bowl or molcajete*. Add the rest of the ingredients (except the greens) in order to the bowl, mixing thoroughly after each addition. You could also use your own guacamole recipe.
To serve: Place some greens on the plate, top with a mound of guacamole, then a mound of the remoulade.
*Using the molcajete always reminds me of visiting Mexico or one of the other Latin American countries. I picked mine up on a trip to Juarez from a small housewares store in the city center - a true molcajete is made of volcanic stone. Now that it is summer, I can use it to make sauces from all kinds of fresh veggies, so you may be seeing more of this nifty device.
Verdict on this was very delicious, and kohlrabi is much better raw than cooked. I think I will be making this again, albeit with a much smaller kohlrabi to start with. Nate's point was, anything that is 50% guacamole has to be delicious. The remoulade gave it more of a salad flair, and we ate it alongside brats on the grill. I think this would make a great summer picnic dish, but I might use a food processor for all the chopping/grating.