Fennel Apple And Kohlrabi Salad Food

KOHLRABI AND APPLE SALAD

Kohlrabi and Apple Salad image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.

FENNEL, APPLE, AND KOHLRABI SALAD

Fennel, Apple, and Kohlrabi Salad image

This monochromatic salad is a mixture of thinly shaved apple, fennel, kohlrabi, and celery with white Concord grapes and lovage leaves, which taste like celery leaves. A lemony dressing and fennel fronds are added before serving.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

3 ribs celery, strings removed
1 medium bulb kohlrabi (about 10 ounces) peeled
Juice of 2 lemons, strained
1 green apple
1 medium bulb fennel, greens cut off and reserved for garnish
1 cup white Concord grapes or other green grapes
2 tablespoons extra-virgin olive oil
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 cup lovage or celery leaves

Steps:

Using a mandoline, thinly shave the celery and kohlrabi into a medium bowl. Pour juice of lemons over, and toss to combine. Core apple; thinly shave crosswise on mandoline into bowl with celery. Toss to coat with lemon juice. Thinly shave fennel bulb, and add to bowl along with the grapes. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine.
Toss in lovage or celery leaves, and garnish with a few of the fennel fronds. Serve.

FENNEL AND APPLE SLAW

Fennel and Apple Slaw image

Provided by Valerie Bertinelli

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons freshly squeezed orange juice
1 teaspoon honey mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups finely shredded green cabbage
2 small fennel bulbs, cores removed and thinly sliced, fronds reserved for garnish
2 stalks celery, thinly sliced on a bias, plus 1/4 cup celery leaves
1 Honeycrisp apple, julienned

Steps:

To make the dressing, add the olive oil, vinegar, orange juice, honey mustard, salt and pepper to a mason jar. Cover and shake to emulsify. Set aside.
Add the cabbage, sliced fennel, celery, celery leaves and apple to a serving bowl. Top with the dressing. Toss to coat the vegetables in the dressing.
Garnish with the fennel fronds. Serve immediately or refrigerate until ready to serve.

KOHLRABI SALAD IN FENNEL SEED DRESSING

Kohlrabi Salad in Fennel Seed Dressing image

Kohlrabi, carrots and fennel are fused into a subtle salad that is refreshing and clean. The fennel seed and the sesame oil combine to mysterious effect, as you crunch your way through the salad. There's something about the dressing and the sweet crunchy vegetable batons that combine with the floral heat, creating a fanciful tingle on the tongue. This recipe comes from Ivy Manning's Farm to Table Cookbook.

Provided by Vegetarian Hostess

Categories Asian

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 kohlrabi, bulbs
1 large carrot, peeled
1 teaspoon fennel seeds or 1/2 teaspoon ground fennel
2 tablespoons rice wine vinegar
2 tablespoons olive oil
1 teaspoon toasted sesame oil
1/2 teaspoon kosher salt (to taste)
1/2 teaspoon fresh ground black pepper
1 small garlic clove, pressed
1 california green chili pepper, minced (long green pepper)

Steps:

Peel the tough outer skin and cut the stems from the kohlrabi. Julienne the kohlrabi with a mandolin or in a food processor fitted with a julienned blade (you will have about 4 cups), and then julienne the carrot.
If using whole fennel seed, toast the fennel seeds in a small dry sauté pan over medium heat until they begin to brown slightly and smell toasty. Transfer them to a mortar and pestle or spice grinder, and grind them into a coarse powder.
In a small bowl, whisk the ground fennel seed, vinegar, olive oil, sesame oil, salt, pepper, garlic and chili. Pour over the vegetables and toss to coat.

Nutrition Facts : Calories 85.1, Fat 8, SaturatedFat 1.1, Sodium 232, Carbohydrate 3.5, Fiber 1, Sugar 1.4, Protein 0.6

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