Shaved Kohlrabi Salad with Apple, Hazelnut, and Mint
Our guests will currently find kohlrabi in our selection of crudités. In this recipe, the kohlrabi is shaved to create a beautiful salad. Alternatively, try a jar of LBN Pantry’s Champagne Vinaigrette for ease and great flavor.
Serves 4 people | prep time 15 minutes |cooking time 5 minutes
Ingredients:
Salad:
- 2 medium kohlrabi, peeled and thinly shaved (using a mandoline or knife)
- 1 apple, thinly sliced or julienned
- ½ cup pecorino or parmesan, shaved or grated
- ½ cup toasted hazelnuts, roughly chopped
- ¼ cup fresh mint leaves, roughly torn
Dressing:
- 2 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and freshly ground black pepper, to taste
Instructions:
1. Prep the Ingredients:
- Shave the kohlrabi and apple into thin slices. Place them in a large bowl of cold water with a splash of lemon juice to keep them crisp and prevent browning.
2. Toast the Hazelnuts:
- Heat a dry skillet over medium heat. Add hazelnuts and toast, stirring frequently, for about 4-5 minutes until fragrant and lightly browned. Let cool, then roughly chop.
3. Make the Dressing:
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
4. Assemble the Salad:
- Drain and pat dry the kohlrabi and apple slices. Toss them with the hazelnuts and mint leaves in a large bowl.
5. Dress the Salad:
- Pour the dressing over the salad and toss gently to coat. Adjust seasoning if needed.
6. Serve:
- Transfer to a serving platter, add shaved or grated cheese and enjoy immediately or let it sit for 10-15 minutes for flavors to meld.
Bon appétit.
Forough & Le Bon Nosh Team