Shaved Kohlrabi with Apple and Hazelnuts

Ingredients for Shaved Kohlrabi with Apple and Hazelnuts

• 80g blanched hazelnuts

• 2 medium kohlrabi (about 900g 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 teaspoons 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

• 60g Pecorino di Fossa or Parmesan, shaved (about 60ml )

Preheat oven to 177°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.