Hello again, Food Fans!
This is an entry from the file of Recipes After-the-Fact. There was a lot of chatter around our autumn pick-ups about the possibility of a Kohlrabi and Apple salad. Meaghan E. (who worked our Saturday pick-ups) found a tasty-looking recipe that involves grated gouda cheese and fresh tarragon. While I definitely want to try that recipe out sometime, I also … don’t usually have gouda or tarragon around the kitchen, and I wanted to come up with an easier approach. I lucked into a simpler recipe when Meave received the recipe below from a fellow Frenchtowner named Regina.
So here’s my “bare-bones” kohlrabi and apple salad recipe. I like that it’s highly autumn-seasonal and that it plays with mixing sweet and savory flavors around a unifying Crunchiness. The bit about matchsticking the kohlrabi and the apple can take some time if you do it by hand, but other than that, the recipe is super easy.
Hope ya like it!
- 1 kohlrabi
- 1 apple
- 3 Tbsp lemon juice
- 2 tsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 garlic clove, minced
- 1/2 cup of olive oil
1) Peel your kohlrabi and start cutting it into ~1/4-inch thick slices. If you’re not sure how to peel the critter, check out this previous recipe about that topic.
2) Cut both your kohlrabi and your apple into matchsticks (julienne them). If you happen to have a mandolin or a food processor with a julienne blade, this might be a good chance to give it a spin.
3) In a separate bowl or measuring cup, whisk together everything else for your dressing. (Alternately, you could put all the dressing ingredients in a sealed container and shake it to combine.)
4) Dress your salad. Depending on the size of your apple and kohlrabi, you may not need all the dressing.
5) Ta da!