Skip to main content
Epicurious
Bon Appétit

Shaved Kohlrabi with Apple and Hazelnuts

By Ignacio Mattos

4.7

(8)

Thin apple slices on a white plate topped with herbs and hazelnuts.
Shaved Kohlrabi with Apple and HazelnutsPhoto by Christopher Baker

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.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

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
Kosher salt
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)

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.

    Step 4

    Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.

    Step 5

    DO AHEAD: Hazelnuts can be toasted 1 day ahead; store airtight at room temperature.

TagsSaladKohlrabiRoot VegetableVegetableHazelnutNutAppleFruitStarterDinnerGluten FreeVegetarian30 Minutes or LessWeeknight MealsEasyQuickFallBon Appétit

See Related Recipes and Cooking Tips

Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.