CRISPY APPLE AND KOHLRABI SALAD
This super simple kohlrabi salad features honeycrisp apple, lemon, tarragon and olive oil! It's a delicious and unique fall side salad. You'll love it! Recipe yields 4 side servings or 2 large.
Provided by Cookie and Kate
Categories Salad
Time 10m
Number Of Ingredients 9
Steps:
- In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon's worth or more).
- Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.
Nutrition Facts : Calories 139 calories, Sugar 9.6 g, Sodium 49.4 mg, Fat 7.4 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 18.5 g, Fiber 7.1 g, Protein 3.8 g, Cholesterol 0 mg
KOHLRABI AND APPLE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons olive oil, 2 tablespoons each white balsamic vinegar and chopped chives, 1 teaspoon dijon mustard, 1/4 teaspoon sugar and a pinch of salt in a large bowl. Cut 2 peeled kohlrabi and 1 large Granny Smith apple into matchsticks. Add to the dressing along with 3 tablespoons roasted salted sunflower seeds. Season with salt and pepper and toss.
CRISPY FISH WITH BROWN BUTTER SAUCE AND KOHLRABI SALAD
Perfect crisped skin and a nutty pan sauce make fish feel downright luxurious. Toasting a handful of nuts in a skillet with a few tablespoons of olive oil or butter over medium heat yields far more flavorful and fresh results than buying preroasted ones at the store.
Provided by Anna Stockwell
Categories Bon Appétit Dinner Seafood Fish Apple Bass Salmon Hazelnut Butter Fall
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk honey, 1/4 cup lemon juice, 2 Tbsp. oil, and 1 tsp. salt in a large bowl. Add kohlrabi, apple, and onion and toss to coat. Let sit while you cook the fish.
- Swirl remaining 1 Tbsp. oil in a large nonstick skillet to coat. Season fish generously on both sides with salt and pepper and place, skin side down, in cold skillet. Set over medium heat and cook until fat starts to cook out of fish, about 4 minutes. Gently press on fillets with a spatula so skin makes good contact with pan, then keep pressing, cycling from one fillet to the next every few seconds, until skin starts to crisp. Continue to cook without pressing until skin is super crisp and flesh is mostly opaque, 8-10 minutes total (adjust heat as needed, but don't rush it). Turn over; cook until completely opaque, about 1 minute. Place skin side up on plates.
- Wipe out skillet and return to medium heat. Cook hazelnuts and butter, swirling pan often, until butter foams, then browns, about 4 minutes. Remove from heat and stir in remaining 2 tsp. lemon juice; season brown butter sauce with salt and pepper.
- Toss kohlrabi salad and serve alongside fish fillets, leaving excess dressing behind. Spoon brown butter sauce over fish and salad and serve with lemon wedges for squeezing over.
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