Kohlrabi Fennel Apple Salad Recipes

FENNEL, APPLE, AND KOHLRABI SALAD

Fennel, Apple, and Kohlrabi Salad image

This monochromatic salad is a mixture of thinly shaved apple, fennel, kohlrabi, and celery with white Concord grapes and lovage leaves, which taste like celery leaves. A lemony dressing and fennel fronds are added before serving.

Provided by Martha Stewart

Number Of Ingredients 10

Ingredients

3 ribs celery, strings removed
1 medium bulb kohlrabi (about 10 ounces) peeled
Juice of 2 lemons, strained
1 green apple
1 medium bulb fennel, greens cut off and reserved for garnish
1 cup white Concord grapes or other green grapes
2 tablespoons extra-virgin olive oil
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 cup lovage or celery leaves

Steps:

Using a mandoline, thinly shave the celery and kohlrabi into a medium bowl. Pour juice of lemons over, and toss to combine. Core apple; thinly shave crosswise on mandoline into bowl with celery. Toss to coat with lemon juice. Thinly shave fennel bulb, and add to bowl along with the grapes. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine.
Toss in lovage or celery leaves, and garnish with a few of the fennel fronds. Serve.

KOHLRABI AND APPLE SALAD

Kohlrabi and Apple Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Whisk 3 tablespoons olive oil, 2 tablespoons each white balsamic vinegar and chopped chives, 1 teaspoon dijon mustard, 1/4 teaspoon sugar and a pinch of salt in a large bowl. Cut 2 peeled kohlrabi and 1 large Granny Smith apple into matchsticks. Add to the dressing along with 3 tablespoons roasted salted sunflower seeds. Season with salt and pepper and toss.

KOHLRABI, APPLE AND FENNEL SALAD WITH CRAB

Kohlrabi, apple and fennel salad with crab image

The clean, fresh, slightly cabbagey flavour of kohlrabi is irresistible and works beautifully with raw, finely sliced fennel and apple.

Provided by delicious. magazine

Yield Serves 4

Number Of Ingredients 13

Ingredients

1 (about 250g) kohlrabi, peeled and very finely sliced on a mandolin
1 fennel bulb, tough outer leaves discarded, finely sliced on a mandolin
1 unpeeled cox's orange pippin apple, cored and sliced
200g fresh white crab meat (see our how-to video below)
Handful finely chopped fresh curly parsley leaves, plus extra to garnish
2 tbsp extra-virgin olive oil
For the dressing
1 organic egg yolk
½ tbsp honey
¼ tsp Dijon mustard
1 tbsp cider vinegar
100ml extra-virgin olive oil
1 tbsp double cream

Steps:

Put the kohlrabi, fennel and apple slices together with the crab meat and parsley in a large bowl with the olive oil and some seasoning. Gently toss together with your fingers, then cover and set aside.
For the dressing, put the egg yolk, honey, Dijon mustard and cider vinegar in a blender or small food processor and season very lightly. With the motor running, very slowly drizzle the olive oil through the funnel, then briefly mix in the double cream.
Divide the salad between serving plates, drizzle over the dressing and serve immediately with extra finely chopped parsley to garnish.

Nutrition Facts : Calories 356kcals, Fat 30.3g (5.4g saturated), Protein 12.1g, Carbohydrate 8.9g (8.4g sugars)

KOHLRABI, FENNEL & APPLE SALAD

KOHLRABI, FENNEL & APPLE SALAD image

Categories Salad

Yield 4 people

Number Of Ingredients 8

Ingredients

1 bulb of kohlrabi, peeled and sliced into thin strips
1 green apple, peeled and sliced into thin strips
1 fennel bulb, sliced into thin strips
2 tablespoons local wildflower honey
1 tablespoon olive oil
zest & juice of a 1/2 lemon
1/4 cup toasted walnuts
a handful of soft cheese, cubed - mine was made locally from cow's milk with a sweet, sharp flavor. Goat cheese or blue cheese would be tasty, too.

Steps:

1. Slice the kohlrabi, then the apples, and set them aside. 2. Zest the lemon, juice it, and mix both with the honey & oil for the Honey-Lemon Dressing. 3. When ready to eat, toss the Honey-Lemon Dressing, walnuts, cheese, and fennel seeds, and you can eat right away. Other notes: If the dressing seeps in for 5-10 minutes, the kohlrabi will soften and taste even better. For a variation, try it with pears instead of apples. That was the combination I had in mind, but I did not have any pears in my kitchen today.

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