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- 2 medium kohlrabi, peeled and thinly sliced on a mandolin
- 1 tart apple, such as Granny Smith or Crispin, peeled, cored and thinly sliced on a mandolin
- 1/2 tsp finely grated lemon zest
- 1 tbsp fresh lemon juice
- 1 tbsp white balsamic vinegar (or white wine vinegar)
- Kosher salt
- 1/2 cup torn fresh mint leaves, plus more for serving
- 1 tbsp extra virgin olive oil
- 2 oz Pecorino, shaved or crumbled feta cheese (about 1/4 cup)
- 1/2 cup slivered toasted almonds
- 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.
- Toss toasted almonds and oil in a small bowl to coat; season with salt.
- Divide kohlrabi salad among plates and top with seasoned nuts, Pecorino, and more mint.
KOHLRABI HOW TO
Here are Donna-Marie's tips about what to look for when buying kohlrabi, as well as how to prepare it. Consider kohlrabi de-mystified, once and for all!
- Look for bulbs that still have their leaves attached. That's a good indicator of the freshness of the bulb because the leaves wilt faster than the bulb. The bulbs themselves should be enclosed with skin that's very firm and tight. Kohlrabi is heavy, and should feel more like a baseball in your hand—less like a Nerf ball. Also the smaller the bulb, the sweeter the kohlrabi.
- As soon as you bring your kohlrabi home, separate the leaves from the bulbs. Keep both the leaves and the bulbs in the fridge; the leaves go in a sealed zip-top plastic bag, the bulbs are stored loose. Use the leaves within a few days, but the unpeeled bulbs will last for weeks.
- Although the bulb of the plant is the most frequently prepared and eaten portion, the leaves are also entirely edible. Stack leaves on top of each other then roll them into a sheaf and slice them finely (chiffonade). Toss them in a vinaigrette, or give them a rough chop and either steam or sauté them, as you would collard greens or kale.
- Kohlrabi is protected by a thick skin, which is either purple or pale green. There are no flavour variances between the colours, and the "meat" inside is all the same off-white colour. Always peel the bulb, because the outside layer is rather fibrous and unpleasant. It won’t break down after being cooked. Use a sharp knife to remove the skin, as it's too thick for a traditional vegetable peeler.
- Kohlrabi is equally tasty raw or cooked. Donna-Marie likes to thinly shave the peeled, raw bulbs into matchsticks (you can use a mandoline for help with this) and toss them into a slaw. They're also crunchy, juicy, and crisp, which makes them a great addition to salads and grain bowls—think of them as less-sweet apples in terms of texture.
- "I like to sauté the greens and chopped stems with garlic and olive oil. Add a touch of crushed red pepper and you’re set." You can also treat the bulb as you would any other root vegetable—chop it and roast it until tender, or add it to soups and stews.