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Bon Appétit

Shaved Kohlrabi with Apple and Hazelnuts

4.3

(19)

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Christopher Baker

A version of this salad has been on Estela’s menu since its opening; chef Ignacio Mattos has tried it with summer squash and apples in place of the kohlrabi. In any case, make sure not to cut your slices too thin—they need to stand up to the nuts and cheese.

Recipe information

  • Yield

    4 Servings

Ingredients

½

cup blanched hazelnuts

2

medium kohlrabi (about 2 lb. total), peeled, thinly sliced on a mandoline

1

tart apple (such as Pink Lady or Crispin), peeled, cored, thinly sliced on a mandoline

½

teaspoon finely grated lemon zest

1

tablespoon fresh lemon juice

1

tablespoon white wine vinegar or white balsamic vinegar

Kosher salt

½

cup torn fresh mint leaves, plus more for serving

1

tablespoon extra-virgin olive oil

2

oz. Pecorino di Fossa or Parmesan, shaved (about ¼ cup)

Preparation

  1. Step 1

    Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.

    Step 2

    Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add ½ cup mint and gently toss to just combine.

    Step 3

    Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.

    Step 4

    Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.

    Step 5

    DO AHEAD: Hazelnuts can be toasted 1 day ahead; store airtight at room temperature.

Nutrition Per Serving

Calories (kcal) 270 Fat (g) 14 Saturated Fat (g) 4 Cholesterol (mg) 15 Carbohydrates (g) 21 Dietary Fiber (g) 9 Total Sugars (g) 10 Protein (g) 11 Sodium (mg) 380
Explore Bon AppétitSaladKohlrabiVegetableAppleFruitHazelnutNutSummer SquashSquashWinterQuickEasySideGluten-FreeVegetarian
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Reviews (19)

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  • We received a kohlrabi in our CSA bag this week. I used to feed it to my horse when I was a kid? I found this recipe and it was outstanding! Wantinig to make it for a family dinner the next day, I couldn't find kohlrabi in the store, so I subbed in some match-sticks I cut from a broccoli stock and some tiny beets I got in my CSA bagnalong with the apple. Again, outstanding. The hazelnuts add just the right conterpoint the vegetables.

    • Casey Hrynkow Shewchukc

    • Maple Ridge, BC

    • 10/3/2022

  • This is so good! I didn’t have hazelnuts, but thought it can stand without it. Potluck worthy!

    • Anonymous

    • Seattle

    • 7/18/2021