Shaved Kohlrabi with Apple and Hazelnuts
A fresh and crisp salad featuring thinly sliced kohlrabi and apple, topped with toasted hazelnuts, mint, and shaved Pecorino. This elegant dish combines crunchy textures with bright citrus notes and nutty flavors.
Ingredients
- •½ cup blanched hazelnuts
- •2 medium kohlrabi
- •1 whole tart apple
- •½ teaspoon lemon zest
- •1 tablespoon lemon juice
- •1 tablespoon white wine vinegar
- •to taste Kosher salt
- •½ cup fresh mint leaves
- •1 tablespoon extra-virgin olive oil
- •2 ounces Pecorino di Fossa
- •¼ cup shaved cheese
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10-12 minutes. Let cool, then coarsely chop.
12 min
- 2.
Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add 1/2 cup mint and gently toss to just combine.
5 min
- 3.
Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.
2 min
- 4.
Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.
5 min
- 5.
DO AHEAD: Hazelnuts can be toasted 1 day ahead; store airtight at room temperature.