Apple, Fennel & Kohlrabi Salad
By Dishing Up the Dirt
This is a lovely side dish to serve with pasta, meat, fish or simply on it’s own with a slice of thick crusty bread for a light meal.
Ingredients
- 1/4 cup apple cider vinegar
- 3 tablespoons honey
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon celery seeds
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 1/2 tablespoons extra virgin olive oil
- 2 medium-small kohlrabies (about 1 1/4 pounds), stems and greens discarded (save for another use) peeled and sliced into thin matchsticks
- 1 medium sized fennel bulb, stems removed (save for another use) and very thinly sliced (a mandolin works well here) reserve a few fronds for serving
- 1 honey crisp apple (or another sweet apple), sliced into thin matchsticks (no need to peel)
- 1/4 cup walnuts, roughly chopped and toasted
- 1/4 cup good quality blue cheese, crumbled
- 1/4 cup minced parsley
Overview
Prep Time
20 minutes
Serves
4
Instructions
Step 1
In a large bowl whisk together the vinegar, honey, mustard, celery seeds, salt and pepper. Slowly whisk in the oil until well combined.
Step 2
Add all the thinly sliced vegetables to the bowl and toss well to combine.
Step 3
Divide between plates and top with toasted walnuts, crumbled blue cheese, minced parsley and a few minced fennel fronds. Season to taste with additional salt and pepper if need be.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Taste test as you go
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
