This crisp and refreshing salad proves that the simplest version of a dish can sometimes be the best. The combination of very thinly sliced tart apple and crunchy, mild kohlrabi is perfectly harmonious, and soaking the onion in ice water mellows its sharp bite. At Chez Ma Tante, this salad is sometimes garnished with toasted hazelnuts and fresh herbs like chervil, fresh parsley, tarragon or a combination. Using a mandoline gives the best results (cut resistant kitchen gloves highly recommended!), but you can also use a sharp chef’s knife.
Crunchy Apple and Kohlrabi Salad
By Yossy Arefi for New York Times Cooking
Ingredients
Yield: 6 to 8 servings
- 1 medium or ½ large sweet onion
- 2 small kohlrabi
- 1 large sweet-tart apple, such as Honeycrisp
- Juice of 1 lemon (about 3 tablespoons), plus more to taste
- 2 tablespoons olive oil, plus more to garnish
- Kosher salt (such as Diamond Crystal)
- ¼ cup chopped toasted hazelnuts (see Tip)
- 1 teaspoon finely chopped fresh parsley, tarragon or chervil
Preparation
Step 1 – Use a mandoline or sharp chef’s knife to thinly slice the onion. Soak the sliced onion in a small bowl of ice water for 30 minutes.
Step 2 – While the onion soaks, remove any knobs and slender stalks from the kohlrabi, then peel it, removing the woody, greener outer layer to reveal the softer, whiter inside. Use a mandoline or sharp chef’s knife to thinly slice the kohlrabi and the apple.
Step 3 – Place the kohlrabi and apple in a large bowl and add the lemon juice, olive oil and ½ teaspoon salt. Toss to combine, ensuring every slice is coated.
Step 4 – Drain the onions and add them to the salad. Let the salad marinate for at least 30 minutes at room temperature, or cover and refrigerate up to overnight.
Step 5 – Before serving, taste the salad and add more salt or lemon if desired. Pile the vegetables on a serving platter, pour any liquid left in the bowl over the top and garnish with the hazelnuts and herbs. Drizzle with more olive oil and serve.
Tips
- Toast nuts at 300 degrees for 8 to 12 minutes, until fragrant and a shade darker. If desired, vigorously rub the warm hazelnuts in a dish towel to remove the skins. Let cool before coarsely chopping. Substitute with pecans, walnuts, or sliced almonds if desired.
- Kohlrabi, also called German turnip or turnip cabbage, is a member of the Brassica family, with a mild flavor reminiscent of broccoli stems. Store it in a plastic bag in the refrigerator for several weeks, then eat raw or cooked.
