by Marija Petrovic | 19/02/2014 00:07
Makes 4 servings
A version of this salad has been on Estela’s menu since its opening; Mattos has tried it with summer squash and apples in place of the kohlrabi. In any case, make sure not to cut your slices too thin—they need to stand up to the nuts and cheese.
1/2 cup blanched hazelnuts
2 medium kohlrabi (about 2 pounds total), peeled, thinly sliced on a mandoline
1 tart apple (such as Pink Lady or Crispin), peeled, cored, thinly sliced on a mandoline
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar or white balsamic vinegar
1/2 cup torn fresh mint leaves, plus more for serving
1 tablespoon extra-virgin olive oil
2 ounces Pecorino di Fossa or Parmesan, shaved (about 1/4 cup)
Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.
Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add 1/2 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.
DO AHEAD: Hazelnuts can be toasted 1 day ahead; store airtight at room temperature.
Source URL: http://recipesden.com/shaved-kohlrabi-with-apple-and-hazelnuts/
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