Kohlrabi, apple and walnut salad

Posted on: June 27th, 2011 by admin No Comments

We eat tons of salads and I always assume everyone else does too and therefore who needs recipes?  But of course we all get into our regular salad routine and sometimes forget to try something new or different, so we thought we’d post a few of our more unusual favorites.  The more varied vegetables you eat, the better.

For those who don’t know what kohlrabi is, it looks like this…

It has a mild taste and when eaten raw, has a similar texture to a young broccoli stem, but for those in winter you can cook it too.  I’d say it is best raw in salads and slaws and it is particularly delicious roasted and/or made into soup.  I would recommend peeling them, just because sometimes the outer layer can be a bit stringy, but you don’t have to.  Also in Kashmir, where they are used commonly, they eat the leaves in salads too, but I find them a touch bitter.

Serves 6 – 8

  • 3 kohlrabi (any color), peeled and cut into small chunks
  • 2 crisp apples, cored and diced (skins on or off, up to you)
  • 2 little gem lettuces or 1 boston lettuce, shredded
  • a squeeze of lemon juice
  • a handful of watercress (optional)
  • 75g walnuts, lightly toasted (do this in a pan or in the oven but keep an eye on them!)

for the dressing:

  • 1 Tbsp lemon juice
  • 1/2 tsp sugar
  • 1/2 tsp dijon mustard
  • 1 Tbsp light olive oil
  • 2 Tbsp walnut oil
  • a pinch of salt
  • a pinch of pepper

Toss together the salad ingredients in a large bowl and sprinkle with a squeeze of lemon to keep from browning.

For the dressing I like to use a jar with a screw cap to just shake up all the ingredients in, which also makes it great for saving to use later. You could always make a creamy dressing and leave out the lettuce to make this more like a waldorf salad if you’re so inclined.

If you’re living in winter at the moment and want to make this a warm salad.  Roast your kohlrabi in slightly bigger chunks in a 180ºC (350ºF) oven for about 20 minutes.  Add them and the walnuts to the salad hot and serve immediately.

Dress the salad before serving and enjoy.

Recipe originally from the Riverford Farm cookbook.

Song for this recipe:

“Ready to Start” – Arcade Fire Ready to Start - The Suburbs

Definitely popular these days, but rightly so,  Arcade Fire’s new album – The Suburbs, is, in my opinion, their best yet.  Their indie rock sound is not as predictable as many other bands in this genre.  I like the structure of their songs, the lyrics and thoughtful use of many instruments. They are based in Montreal – like me.

Tags: , , ,

Leave a Reply