Apple, Fennel & Kohlrabi Salad

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.

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