Page title and description
Salads
Kohlrabi, apple and toasted hazelnut slaw, with blue cheese dressing
Our kohlrabi season starts in May. Kohlrabi has a radish-like crunch and a turnipy mildness that's easily enjoyed, as in this salad of mild, nutty kohlrabi, sweet apple and crunchy toasted hazelnuts.
Ingredients
- 50g blue cheese, crumbled (the soft Perl Las Blue we sell is good)
- 1 tsp lemon juice
- 2 tbsp crème fraîche
- 2 tbsp yoghurt
- 2 tbsp olive oil
- ½ tsp Dijon mustard
- 1 large kohlrabi, coarsely grated
- 1 large apple, peeled and coarsely grated
- 2 spring onions, finely sliced
- 2 tbsp parsley, chopped
- 50g hazelnuts, toasted and skinned, chopped into halves or small pieces
- salt and pepper
Method
Prep time:
10 min
PT10M
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Step 1
Mix the cheese, lemon juice, crème fraîche, yogurt, oil and mustard together in a bowl.
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Step 2
Season with salt and pepper.
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Step 3
Add the kohlrabi, apple, onion and parsley.
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Step 4
Toss together gently.
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Step 5
Sprinkle over the nuts to serve.