2-6 T balsamic vinaigrette
2 T basil pesto
1 large zucchini shaved on Japanese mandolin
3 ears sweet Olathe corn (cut off the cob)
1 large kohlrabi, peeled and julienned
2 T chives chopped (optional)
2 T basil chiffonade (chopped)
In a medium large sauté pan on med-high heat, add a few tablespoons extra virgin olive oil. Add corn and sauté till tender. Season with salt and pepper to taste. Remove from heat and allow to cool. Shave zucchini with mandolin in medium bowl and add julienned kohlrabi and corn.
Dressing: Toss in a basil pesto vinaigrette. Sprinkle with chopped chives and fresh basil.