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Kohlrabi, Apple & Walnut Salad

August 1, 2013

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The other half of the kohlrabi I used in the Kohlrabi, Watercress & Yogurt Salad I made about 10 days ago was still sitting in my fridge. I took a look at it this morning and decided it looked absolutely fine but maybe I should use it up today. This is one of the great advantages of buying vegetables at the local farmers’ market: they last a long time, retaining their freshness. I know the supermarkets talk loudly about produce reaching their shelves at great speed overnight but frankly it’s just not the same. My local Waitrose has started wrapping fennel bulbs in plastic and it’s impossible to find a really fresh looking one as the wrapping causes them to go a little brown and look sad and limp rather than bright and lively as a fennel should be. Luckily I found some brilliant ones in the farmers’ market last Saturday that went into my Roast Sea Bass with Fennel & Orange. The kohlrabi may be been left in the fridge but my thoughts had been with it as I’d pondered what I might do with it.

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I thought of making a kind of coleslaw, adding some apple, and I did something similar this evening but instead of grating the vegetable and fruit as I would for a coleslaw I chopped them finely into julienne strips as I would for a Celeriac Remoulade. That path took me to a creamy dressing made with egg yolk and flavoured a little with mustard. I also added some chopped walnuts and fresh parsley.

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First of all I peeled the kohlrabi then sliced it as thinly as I could, divided the pile in half and sliced across thinly to make matchstick-sized strips. I put the strips into a bowl. Then I did the same with an apple. I chopped a handful of walnuts and some parsley and added those and some seasoning of salt and black pepper.

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I made a dressing with 1 egg yolk, 1/2 clove of garlic crushed, 1 tablespoon cider vinegar, 4 tablespoons olive oil and 1/2 teaspoon Dijon mustard. I whisked it all together into a nice creamy dressing. Then I poured that over the other ingredients and carefully mixed it all together and transferred to a serving bowl.

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I put it in the fridge to chill for just a little while I prepared the rest of my meal. I’d bought some lovely tiger prawns from the local fishmonger and marinated them in olive oil, lime juice, dried chilli flakes, a little chopped basil and some seasoning. I heated a griddle and when hot put the prawns on it and cooked both sides till nicely pink and just cooked through.

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On a plate I put some green salad, some of the kohlrabi & apple salad and the prawns. I thought probably I should have put the prawns on a separate plate, but it looked nice! I needed a bowl of water and plenty of kitchen towel to eat them, they were so messy, but they were delicious. The kohlrabi & apple salad was a great success: gorgeously fresh tasting and crunchy. I have enough left over for a tasty light lunch tomorrow, eating it with some crusty bread.

2 Comments
  1. What a tasty sounding salad!!
    Kenley

    • Thank you, Kenley 🙂 It’s lovely and fresh tasting. I finished it the next day for lunch but of course you can’t keep it too long with the fresh egg yolk dressing.

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