KOHLRABI SALAD WITH APPLES

My Cellar

Serves 4 to 6

2 medium kohlrabi, about 2 lbs (1 kg), peeled and thinly sliced

2 unpeeled Granny Smith apples, cored and thinly sliced

½ tsp (2 ml) finely grated lemon zest

1 tbsp (15 ml) lemon juice

1 tbsp (15 ml) white balsamic or white wine vinegar

2 tbsp (30 ml) extra-virgin olive oil, divided

sea salt and freshly ground black pepper

½ cup (125 ml) torn fresh mint leaves

½ cup (125 ml) toasted hazelnuts, chopped

¼ cup (50 ml) shaved pecorino or Parmesan

whole mint leaves, for garnish, optional

In a large mixing bowl, toss together kohlrabi, apple, lemon zest, lemon juice, vinegar with half the olive oil. Season to taste. Add mint and gently toss just to combine.
In a small bowl, toss hazelnuts and remaining olive oil. Season to taste. Divide kohlrabi salad among plates and top with hazelnuts and pecorino. Garnish with more mint leaves if desired.