Green Kohlrabi with Toasted Hazelnuts, Lemon Zest, and Rosé Wine Vinaigrette

10 Mins

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).

I call for rosé wine vinegar here, which is lighter and less sharp than classic red wine vinegar. I buy mine from Wölffer Estate Vineyard. They make their vinegar using their estate rosé wine aged in wooden barrels for 6 months. If you don't feel like purchasing another pantry item, substitute sherry vinegar and it'll be just fine.

Serves 2-4

Ingredients

For the dressing:

1 Tbsp. Rosé Wine Vinegar or Sherry Vinegar
1 tsp. Honey
1/2 tsp. Sea Salt
2 tsp. Shallot, minced
2 Tbsp. Olive Oil

For the salad:

2 baseball-size Green Kohlrabi, peeled
3 Tbsp. Toasted Hazelnuts, chopped
1 Lemon
Black Pepper, freshly ground

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.

10 Mins hazelnuts Julia Sherman kohlrabi lemon lunch Recipe salad Salad for President spring Veg wine vinaigrette