Updated: Oct 26, 2018
Yup, it's time for that oddly-enlarged, purple stem from the Brassica family again. It will store for weeks in your fridge, but don't forget about this crop. It's loaded with potassium, iron, calcium and Vitamin A and even helps with digestion.
Recipe by Ignacio Mattos
½ cup blanched hazelnuts
2 medium kohlrabi, peeled, thinly sliced
1 tart apple , peeled, cored, thinly slice (a mandoline works great for both the apple and kohlrabi slicing)
½ teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar or white balsamic vinegar
½ cup torn fresh mint leaves, plus more for serving
1 tablespoon extra-virgin olive oil
1/4 cup of Parmesan or Pecorino, shaved (about ¼ cup)
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop. This can also be done in a toaster oven.
Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add ½ cup mint and gently toss to just combine.
Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.
Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.