KOHLRABI & APPLE SALAD

Recipe by The Leek & The Carrot
Takes 15 minutes
Serves 2-4 (as a side)

Ingredients:

1 kohlrabi, peeled, halved and very thinly sliced
1 apple, cut into quarters, cored and thinly sliced

1 watermelon radish, halved and very thinly sliced

4 teaspoons white balsamic vinegar
2 teaspoons maple syrup
1/2 teaspoon Kosher salt
2 tablespoons butter
1/2 cup hazelnuts

Directions:

  1. Combine kohlrabi, apple and watermelon radish in a small bowl with balsamic, maple syrup and salt. Toss to combine. Let that sit while you prepare your toasted hazelnuts.

  2. Melt butter in a small skillet over medium heat. Add hazelnuts. Cook over medium heat until butter foams, and then browns, about 5 minutes. This will be just enough time to toast the hazelnuts. Add a pinch of salt.

  3. Remove hazelnuts to a cutting board and roughly chop.

  4. Serve kohlrabi apple salad on a plate with hazelnuts and brown butter sprinkled

    over the top.