Crisp Kohlrabi & Green Apple Salad with Dill-Lemon Dressing

• •2 medium bulbs Kohlrabi (peeled and very thinly sliced or julienned)
• •1 large Green Apple (cored and very thinly sliced or julienned)
• •1 medium Zucchini (thinly sliced into ribbons with a peeler or mandoline)
• •1 large Cucumber (thinly sliced or diced)
• •6 small Radishes (thinly sliced)
• •1 cup Hazelnuts (toasted and coarsely chopped)
• •1 cup Fresh Dill (finely chopped)
• •3 tbsp Lemon Juice (freshly squeezed (from 1 large lemon))
• •1 cup Extra Virgin Olive Oil
• •to taste Sea Salt
• •to taste Freshly Ground Black Pepper

Instructions

1. 1

   If your hazelnuts are not already toasted, spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant. Let cool, then coarsely chop. Set aside half for garnish.

2. 2

   Prepare all the vegetables: peel and thinly slice or julienne the kohlrabi and green apple. Use a vegetable peeler or mandoline to create thin ribbons of zucchini. Thinly slice the cucumber and radishes.

3. 3

   In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, chopped fresh dill, salt, and freshly ground black pepper until well combined. Taste and adjust seasoning as needed.

4. 4

   In a large mixing bowl, combine the prepared kohlrabi, green apple, zucchini, cucumber, and radishes. Add half of the chopped toasted hazelnuts to the bowl.

5. 5

   Pour the dill-lemon dressing over the vegetables and hazelnuts. Gently toss until everything is evenly coated.

6. 6

   Serve immediately, garnished with the remaining coarsely chopped toasted hazelnuts.

Chef's Tips

• 💡For the crispiest kohlrabi and apple, prepare them just before serving to prevent them from softening.
• 💡A mandoline slicer is excellent for achieving uniformly thin slices of kohlrabi, apple, and radish, which is key for the texture of this salad.
• 💡Don't skip toasting the hazelnuts; it significantly enhances their flavor and aroma.