Monday, September 6, 2010

Kohlrabi and Apple Salad

It looks like a satellite, or perhaps a friendly little alien with ruddy cheeks and wild antennae sprouting from its head – kohlrabi is an amusing vegetable.

It has a lovely fresh flavour, and a delightful crunch. Its name comes from the German 'cabbage-turnip', and eating kohlrabi is indeed like crunching into a lovely piece of cabbage stalk, or perhaps a broccoli stalk. Whether the skin is purple or lime green, the flavour is consistently mild.

I have roasted kohlrabi in the past, but I can't recommend it. Its strength lies in salad. Because of its light clean flavour, kohlrabi goes well with richer foods. I have recently enjoyed this particular salad beside smoked fish, white beans, and roast chicken; truth be told, I like it so much I have eaten it three days in a row. It would also go well with a nice pork sausage.

Kohlrabi and Apple Salad

- 1 kohlrabi, any colour
- 1 large Granny Smith apple, or two small red apples
- ½ a big lemon, to give 1 to 1½ tbs lemon juice
- 2 tbs olive oil
- 1 tsp wholegrain mustard
- salt, pepper

If the kohlrabi has its leaves attached, trim the leaves and set aside for a stir fry or to boost any leafy dish.

Peel the kohlrabi, using a sharp knife to pare the skin away. Grate it coarsely. Wash the apple, and julienne it finely, peel and all. Toss the apple and kohlrabi into a serving bowl.

Place the lemon juice, olive oil, mustard, salt and pepper into a small jar. Screw the lid on firmly, then shake vigorously until it emulsifies. Check the balance of lemon juice to oil, adjusting if necessary.

Pour the dressing over the kohlrabi and apple, and mix well to combine. Serve immediately.

(Local: kohlrabi, apple, lemon, olive oil. Not local: mustard, salt.)

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