Kohlrabi Fennel Apple Salad Recipes

Steps:

• Using a mandoline, thinly shave the celery and kohlrabi into a medium bowl. Pour juice of lemons over, and toss to combine. Core apple; thinly shave crosswise on mandoline into bowl with celery. Toss to coat with lemon juice. Thinly shave fennel bulb, and add to bowl along with the grapes. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine.
• Toss in lovage or celery leaves, and garnish with a few of the fennel fronds. Serve.

Steps:

• Whisk 3 tablespoons olive oil, 2 tablespoons each white balsamic vinegar and chopped chives, 1 teaspoon dijon mustard, 1/4 teaspoon sugar and a pinch of salt in a large bowl. Cut 2 peeled kohlrabi and 1 large Granny Smith apple into matchsticks. Add to the dressing along with 3 tablespoons roasted salted sunflower seeds. Season with salt and pepper and toss.

Steps:

• Toast caraway seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 3 minutes. Let cool, then coarsely chop.
• Whisk caraway, oil, vinegar, and mustard in a large bowl; season with salt and pepper.
• Add kohlrabi, frisée, apple, and 2 tablespoons chives to bowl with dressing and toss to coat; season with salt and pepper.
• Top salad with remaining 2 tablespoons chives just before serving.

Steps:

• 1. Slice the kohlrabi, then the apples, and set them aside. 2. Zest the lemon, juice it, and mix both with the honey & oil for the Honey-Lemon Dressing. 3. When ready to eat, toss the Honey-Lemon Dressing, walnuts, cheese, and fennel seeds, and you can eat right away. Other notes: If the dressing seeps in for 5-10 minutes, the kohlrabi will soften and taste even better. For a variation, try it with pears instead of apples. That was the combination I had in mind, but I did not have any pears in my kitchen today.