Kohlrabi and Apple Salad
September marks the beginning of autumn and a switch to more hearty, earthy fare. It also is the high point of apple season. This recipe, with crunchy kohlrabi, crisp apples, and sweet fennel is a wonderful tribute to both aspects of the month.
Ingredients
2 medium kohlrabi, peeled and julienned
2 crisp apples (Michigan heirloom), julienned
1 small fennel bulb, very thinly sliced
2 tbsp fresh lemon juice
1½ tbsp apple cider vinegar
1½ tsp Dijon mustard
1 tbsp honey
¼ cup extra-virgin olive oil
2 tbsp fresh mint, chopped
1 tbsp fresh parsley, chopped
Salt and freshly ground black pepper
2 tbsp toasted walnuts or hazelnuts, roughly chopped
Method
- Make the dressing: Whisk together lemon juice, cider vinegar, Dijon, honey, salt, and pepper.
Slowly whisk in the olive oil. - Prepare the vegetables: Toss the kohlrabi, apple, and fennel together in a large bowl.
- Dress: Pour the dressing over the vegetables and toss well. Let stand for 10–15 minutes so the
flavors meld. - Finish: Fold in mint and parsley. Top with toasted nuts just before serving.