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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

CRISPY APPLE AND KOHRABI SALAD Recipe

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This recipe for CRISPY APPLE AND KOHRABI SALAD is from The Plymouth Family Physicians Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 small kohlrabi, about one pound, cut into matchsticks about 1/4 inch wide*
1 large apple cut into matchsticks
1/3 C grated gouda or other cheese
1/4 C fresh tarragon leaves
3 T sunflower seeds, toasted
Zest of one lemon
1-2 T olive oil
1-2 T lemon juice
Flaky sea salt like Maldon
Fresh ground pepper
Directions:
Directions:
In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon’s worth or more).
Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.
Personal Notes:
Personal Notes:
*Peel only if kohlrabi is 'old.'

If you have tarragon vinegar you could use that instead of lemon juice and skip the fresh tarragon.
Can use fennel bulbs instead of or in addition to kohlrabi
May use dried tarragon: 2 Tbsp mixed to the oil/lemon and zest

 

 

 

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