Kohlrabi and apple salad, eh.

It’s probably now immediately apparent why we were banging on about kitchen kit yesterday.

This salad has to be one of the easiest salads ever, it’s crisp, fresh, light and delicious – and cheap as chips.

If, you have a mandolin that is. It’s possible to make this gorgeous dish without one of course, but a right old faff. See what I’m saying to ya, new avenues!

Kohlrabi is a year round vegetable, energising, and extremely good for you not to mention very tasty in its mild mannered impersonation of a radish. This combination of kohlrabi and tart granny smiths apples, with lemon zest and dill, is simply stunning to the taste buds and the eye. 

15 mins tops | serves 2 | so damn easy

Ingredients

1 kohlrabi

2 granny smiths

thick yoghurt – greek or skyr

1 lemon, zest

fresh dill

olive oil

Method 

Peel and finely slice the kohlrabi into a big bowl using a mandolin, so it’s about 1mm thick. Do the same with the apple, leaving the skin on and taking care to avoid the core. Add the yogurt, most of the dill and ½ the lemon zest, and season well. Mix until all the slices are coated.

Arrange on yer plate, finishing with a good twist of black pepper on top. Add the rest of the lemon zest and remaining dill and drizzle with a little olive oil.

Sliced.

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This masterpiece is from Dan Doherty.

Ottolenghi has a similar salad with kohlrabi and apple – so you can be guaranteed it’s a winning combination. For that recipe, and more of his ideas for the knobbly kohlrabi, click here.

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