RECIPE
Kohlrabi is a member of the Brassica family, a low, stout cultivar of wild cabbage. Despite its lineage, however, its taste is more reminiscent of a sharp, radish-flavored apple. The tartness of the apple and vegetal notes of the kohlrabi pair beautifully in this crunchy salad. Spiced hazelnuts, peppery arugula and celery make the salad hearty enough to be served deep into fall.
For the spiced hazelnuts
½ cup raw hazelnuts
2 teaspoons maple syrup
1 teaspoon cracked black pepper
1 teaspoon white balsamic vinegar
Pinch of salt
For the apple and kohlrabi salad
2 tart apples, thinly sliced on a mandolin
2 medium kohlrabi, thinly sliced on a mandolin
2 stalks celery, sliced thin
2 tablespoons coarsely chopped celery leaves
¼ cup fresh parsley leaves
¼ cup extra-virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon honey
1 teaspoon cracked pepper
½ teaspoon salt
2 cups arugula
Finishing flake salt (optional)
Toss the hazelnuts, maple syrup, black pepper, white balsamic vinegar and salt in a small bowl. Place the nuts on a parchment-lined baking sheet and toast, tossing occasionally, until lightly brown, about 10 minutes. Set aside to cool and then roughly chop.
Gently mix the kohlrabi, apples, celery, celery leaves and parsley in a large mixing bowl. Whisk together olive oil, vinegar, lemon juice, lemon zest, honey, pepper and salt in a small mixing bowl. Drizzle the dressing over the apple-kohlrabi mixture and gently stir until well coated.
Place a bed of arugula on a serving platter or individual plates and arrange some of the apple and kohlrabi salad on top. Sprinkle with the spiced hazelnuts, and finishing salt, if desired.
Using a handheld mandolin for cutting kohlrabi is a great idea because it ensures thin, uniform slices for even cooking or a crisp texture in salads, and it’s easy to use with adjustable thickness settings—just be sure to use the safety guard.
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