If you aren’t familiar with kohlrabi, it is cabbage-related vegetable that can be eaten raw or cooked. Its texture is similar to a crisp apple, and its flavor mimics that of broccoli stems or green cabbage. I love pairing thin slices of the crisp veggie with fresh fennel as well as sweet apple—hence, this salad was born. The crunchy fruit and veggies are then flavored with a creamy vinaigrette made with crème fraîche, white wine vinegar, a touch of Dijon mustard, fresh dill and olive oil. Creamy, crunchy and fresh: try this lovely salad as a substitute for your next batch of coleslaw or potato salad.
(To view this recipe, click on the blue title of the blog post above*)
Kohlrabi, Apple & Fennel Salad with Dilled Crème Fraîche
Ingredients:
- 2 kohlrabi, peeled and thinly sliced
- 1 small head of fennel; stems removed, ends trimmed, bulb cut in half and thinly sliced (core removed)
- 1 crisp apple (Honey Crisp or Pink Lady varieties work well here), thinly sliced
- For the vinaigrette:
- 2 Tablespoons creme fraiche
- 1 1/2 teaspoons Dijon mustard
- 3 Tablespoons olives oil
- 1/4 cup white wine vinegar
- 1 Tablespoon fresh dill, chopped
- 1 garlic clove, minced
- pinch of crushed red pepper flakes
- salt and pepper to taste
Directions:
- Place the vinaigrette ingredients in a mason jar and shake with the lid on, until the dressing is emulsified. Taste and season with salt and pepper.
- Combine the sliced kohlrabi, fennel and apples in a bowl. Toss with the vinaigrette and serve room temperature or chilled.
Tagged: and fennel salad, apple, creamy vinaigrette, creme fraiche, creme friache, Dijon mustard, dill, dilled creme fraiche, fennel, fresh dill, fresh fennel, kohlrabi, kohlrabi salad, raw fennel, white wine vinegar
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