Kohlrabi and Apple Salad with Manchego and Walnuts
Serves: 4 servings
  • 1 bulb kohlrabi, about 1 pound
  • 1 Granny Smith apple
  • 3 ounces Manchego cheese
  • 1 teaspoon fresh lemon juice, or apple cider vinegar
  • ¼ cup chopped walnuts
  • 3 Tablespoons olive oil
  • 2 Tablespoons flat-leaf parsley, finely chopped
  1. Cut the tough top and bottom from kohlrabi. Using a peeler, or carefully with a paring knife, remove the tough outer layers from the bulb until only white flesh remains. Cut into thin matchsticks, about 2 inches long and ⅛" thick. Cut apple and Manchego into matchsticks of the same size. In a large bowl, toss with lemon juice to prevent apple from browning.
  2. In a dry skillet over medium heat, toast walnuts for about 4 minutes while stirring. Remove from heat and add to salad. Toss with olive oil and parsley and season with salt and pepper to taste.
Recipe by Runaway Apricot at http://runawayapricot.com/2014/10/kohlrabi-and-apple-salad-with-manchego-and-walnuts.html/