How to Make Kohlrabi & Green Apple Salad | Chef in the Garden with Chef Trevor Routman

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese provides a tangy flavor similar to feta.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds add crunch and are often less expensive.

Start by making the vinaigrette in a bowl.

Add a couple spoonfuls of Dijon mustard to the bowl.

Pour in some champagne vinegar.

Add honey for sweetness.

Season with a pinch of salt and black pepper.

Whisk the mixture to combine and dissolve the honey.

Add olive oil, using about one part vinegar to three parts oil, and whisk until emulsified and thickened.

Prepare the kohlrabi by cutting off the tops and snapping off the tendrils.

Peel the kohlrabi to remove the tough skin.

Trim off the root end of the kohlrabi.

Grate the kohlrabi using a box grater on the wider side for larger strands.

Slice the green apple into thin slices, keeping the skin on for color.

Add the grated kohlrabi and sliced apple to a bowl and mix them together.

Chop fresh chives and add a pinch to the salad.

Chop fresh parsley and add it to the salad, or rip it into pieces if preferred.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens