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If a tender broccoli stalk and a crisp apple made a baby, you would have kohlrabi -- and you'd be psyched. This salad is all crunch, and because kohlrabi can withstand sitting in dressing at room temp, it works well served as a side salad, a packed lunch, or a party dish. When shopping for kohlrabi, look for medium-size bulbs, firm with bright green leaves attached (this is how you know they are super fresh and haven't been in cold storage for weeks).
For the dressing:
For the salad:
1. In a salad bowl, whisk together the vinegar, honey, salt, shallot, and oil until the dressing is emulsified and you have a thick vinaigrette.
2. Cut the kohlrabi into 1/4-inch (6-mm) cubes, being as consistent as possible.
3. Toss the kohlrabi and hazelnuts with the dressing and use a Microplane to zest the lemon over the whole salad. Season with pepper and more salt, if needed, and serve.