One of my clients recently received a bunch of kohlrabi in her CSA and came to me for a recipe. Since I had actually never used it myself, I figured there's no time like the present to come up with a recipe.
I love this salad as it screams fall, but is also light and a perfect counterbalance to serve with the heavier soups and stews we're craving this time of year.
If you've never had kohlrabi before, it tastes like a cross between a radish, broccoli stems, and a turnip. You can eat it raw, roast it, or puree it into soups.
Kohlrabi and Apple Salad with Hazelnut Dijon Vinaigrette
2 medium kohlrabi (think the size of an apple), peeled and julienned
1 Honeycrisp or Fuji apple, julienned
1/2 cup hazelnuts, toasted, skins removed, and chopped
2 Tbs. parsley, finely chopped
1/4 cup Bragg's apple cider vinegar
2 tsp. Dijon mustard
1-2 tsp. maple syrup (to taste)
1/4 tsp. fine sea salt
8-10 grinds black pepper
1/4 cup extra virgin olive oil
1 Tbs. hazelnut oil (optional, but recommended)
Combine julienned kohlrabi and apple in a large bowl. (You can use a mandoline to cut the produce, or a sharp knife - I prefer the later as it's less clean-up).
Make the dressing in a separate small bowl. Whisk together all ingredients except the oils. Then drizzle in the olive oil, while whisking, until the mixture is emulsified. Do the same with the hazelnut oil, if using, and taste for seasoning.
Toss the kohlrabi and apple mixture with half the dressing and taste - adding more dressing to your liking. Add half the toasted hazelnuts and toss again. Transfer to a serving bowl and top with remaining hazelnuts, plus a sprinkling of parsley.
Serve within several hours or making to keep the apple from turning brown.
Kohlrabi comes in both purple and green varieties. You can use either for this recipe.