Kohlrabi Salad Recipe With Apple, Manchego, and Walnuts
Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Robyn Andrea Burgess of Runaway Apricot shows us that kohlrabi isn’t as daunting as you might think!
Photo: Robyn Andrea Burgess
Kohlrabi and Apple Salad With Manchego and Walnuts
Serves 4 to 6
Kohlrabi is a funny-looking vegetable: a big, pale green bulb with dark green leaves all over. (This drawing sticks in my head!) After seeing kohlrabi for a few years at the greenmarket and being afraid to give it a try, I finally had a taste and realized that it’s far less intimidating than I’d originally thought. Nutritious and edible raw or cooked, it tastes a lot like a broccoli stem. I encourage you to give it a try with this recipe!
1 bulb kohlrabi (about 1 pound)
1 Granny Smith apple
3 ounces Manchego cheese
1 teaspoon fresh lemon juice or apple cider vinegar
¼ cup chopped walnuts
3 tablespoons olive oil
2 tablespoons flat-leaf parsley, finely chopped
Salt and pepper
Cut the tough top and bottom from kohlrabi. Using a peeler, or carefully with a paring knife, remove the tough outer layers from the bulb until only white flesh remains. Cut into thin matchsticks, about 2” long and ⅛” thick.
Cut apple and Manchego into matchsticks of the same size. In a large bowl, toss with lemon juice to prevent apple from browning.
In a dry skillet over medium heat, toast walnuts for about 4 minutes while stirring. Remove from heat and let cool slightly.
Combine kohlrabi, apple, Manchego, and nuts in a bowl. Toss with olive oil and parsley and season with salt and pepper to taste.
More good-for-you salads packed with flavor:
Super-fresh snap pea and orzo salad
Roasted and fresh baby carrot salad
Have you ever tasted kohlrabi? What do you think of it? Tell us below!
