Kohlrabi, Fennel, And Bing Cherry Salad

This salad is beyond simple, but that’s what makes it so great. I love kohlrabi but feel like it often gets left behind because not many people recognize it. To me, kohlrabi tastes sort of like a cross between a broccoli stem and a turnip, with nice refreshing notes and just a bit of bite. Most people think you have to cook kohlrabi, but just like Brussels sprouts, it's great simply raw in a salad, so long as it’s shaved thin and allowed to sit in the olive oil for just a minute to soften.