Anthony Kostelis' Kohlrabi & Radish Salad with Goat Feta and Zesty Breadcrumbs Recipe

Stephanie Webster

Chef Anthony Kostelis will be one of the many guest chefs at The Westport Farmers' Market for the 2017 summer season. The complete lineup will be released shortly. In the meantime, Chef Kostelis has shared one of the recipes he will be demoing at the market, Kohlrabi & Radish Salad with Goat Feta and Zesty Breadcrumbs, made with local ingredients from CT farms.  When you create this salad at home we encourage you to seek local purveyors at a farmers' market near you. 

Kohlrabi and Radish Salad with Goat Feta and Zesty Breadcrumbs

Serves 2

Prep time:  20 minutes


  • 2 medium kohlrabi
  • 6-8 radishes, different varieties to make it more interesting
  • 15 sprigs mint
  • 2 tablespoons white balsamic vinegar
  • 1 lemon, zest and juice
  • 5 tablespoons extra-virgin olive oil
  • sea salt
  • black pepper
  • 2 tablespoons butter, at room temperature
  • ¼ lb. goat feta
  • ½ cup zesty breadcrumbs (below)

1.  Peel kohlrabi and quarter; slice into ¼-inch-thick pieces.  Cut the radishes into a similar size.  

2.  Toss kohlrabi, radish, mint, vinegar, lemon zest, lemon juice, oil, salt, and pepper in a bowl.  

3.  On a serving plate, spread butter in a circular pattern. Layer the salad over the butter. Slice or crumble the feta over the salad, then dust the salad with the zesty breadcrumbs and serve.

Zesty Breadcrumbs

  • 1 tablespoon organic canola oil
  • 4 slices sourdough bread (or any lighter color bread)
  • zest of 5 lemons
  • 4 tablespoons aonori (dried green seaweed)
  • 4 tablespoons ground sumac
  • kosher salt and pepper

1.  Heat oil in a skillet over high heat.  Add sliced sourdough and cook on both sides, adjusting temperature as necessary, until well toasted and a deep golden color.  Remove bread from skillet and let it dry and cool to room temperature.

2.  Crumble bread into a food processor and pulse until ground to the size of large cracked pepper.  

3.  Empty crumbs into a bowl and season with lemon zest, aonori, ground sumac, kosher salt and pepper.  The result should be very savory and slightly acidic.

Contributed byBill Taibe, Executive Chef/Owner, The Whelk, Kawa Ni, Jesup Hall