Seasonal local food recipe No.167: Kohlrabi, apple and walnut salad
I was amused to come across the WTF, CSA section in the Huffington Post (thanks to Rupert Dunn).
The idea is that when you shout “WTF?” into your weekly veg box Huffington can tell you what on earth to do with a glut of basil, or aubergine fatigue, or a particularly tricky vegetable like the kohlrabi we’ve got in Camel CSA’s small boxes this week.
Now I don’t see the point of cooking kohlrabi (although there are some perfectly nice-sounding recipes). I prefer to eat it raw as it’s deliciously crunchy and juicy. Just make sure you peel off the tough skin before sticking your teeth in.
This take on the famous Waldorf salad is from Riverford Organic.
If you have just one kohlrabi, this salad works for two people – simply divide the amounts by three.
Serves: 6
Preparation time: 15 minutes
Ingredients
3 kohlrabi, peeled + cut into small segments
2 crisp, red-skinned apples, cored + diced
2 little gem lettuces, shredded (or mixed salad leaves)
a little lemon juice
a handful of watercress (optional)
75g walnuts, lightly toasted + broken into pieces
For the walnut dressing
1 tbsp lemon juice
½ tsp sugar
½ tsp dijon mustard
2 tbsp light olive oil
2 tbsp walnut oil
a pinch each of celery salt, salt + pepper
Method
Combine the kohl rabi, apples and little gem lettuces in a serving bowl and sprinkle with lemon juice to prevent browning. Add the watercress, if using, and the toasted walnuts.
Whisk together all the ingredients for the dressing. Pour the dressing over the salad and toss well.
