Warm Kohlrabi Salad Food

CRISPY APPLE AND KOHLRABI SALAD

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.

KOHLRABI AND APPLE SALAD

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.

KOHLRABI, CUCUMBER AND TOMATO SALAD

Steps:

• In a small skillet, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until crisp-tender. Add peppers and garlic; cook 2 minutes longer. Stir in vinegar and salt; remove from heat., In a large bowl, combine the kohlrabi, tomatoes and cucumbers. Pour in onion mixture; gently toss to coat. Chill for 1 hour. Sprinkle with cilantro before serving.

ROASTED KOHLRABI

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
• Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

WARM KOHLRABI SALAD

Steps:

• Simply grate the kohlrabi and carrot into a bowl, put aside. In a frying pan gently heat oil, and lightly saute the garlic for about 30 seconds, stir in the vinegar and mustard. Warm through, pour over the vegetable mix and serve.

KOHLRABI SALAD

Steps:

• Peel kohlrabi with a sharp knife until white flesh is revealed.
• Using a mandolin, slice into 2mm slices, then cut into matchsticks.
• Combine with remaining ingredients and 1 tsp sea salt in a large bowl.
• Adjust seasoning to taste .

CREAMY KOHLRABI SALAD

Steps:

• Cut kohlrabi into quarters and steam, covered, over boiling water until tender, 25 minutes.
• When kohlrabi are cool enough to handle, remove the skins with your fingers.
• Place kohlrabi in a medium bowl with scallions and onion.
• In a food processor or blender, combine ricotta, mayonnaise, and mustard and process just until creamy.
• Pour ricotta mixture over kohlrabi mixture and toss well to combine.
• Serve warm or at room temperature.