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Shaved Kohlrabi with Crispy Pear

Shaved Kohlrabi with Crispy Pear and Nuts

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Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup blanched hazelnuts walnuts, macadamia nuts, or pistachios
  • 2 medium kohlrabi peeled and grated
  • 1 crisp pear Comice, Bosc, or Anjou, cored and grated
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white balsamic vinegar
  • Kosher salt to taste
  • ½ cup torn fresh mint leaves plus more for garnish
  • 1 tablespoon extra-virgin olive oil
  • 2 ounces Pecorino de Fossa or Parmigiano-Reggiano cheese shaved

Method
 

  1. Preheat oven to 350°F. On a baking sheet, toast the nuts for 10–12 minutes, tossing occasionally, until golden brown. Cool and coarsely chop.
  2. In a bowl, toss kohlrabi, pear, lemon zest, lemon juice, and vinegar. Season with kosher salt and add mint leaves; toss to combine.
  3. In a small bowl, toss the toasted nuts with olive oil and season with additional salt if desired.
  4. To serve, divide the salad among four plates. Top with the seasoned nuts, shaved cheese, and extra mint leaves.

Notes

Crisp, vibrant, and nourishing, this salad is a refreshing reset for your gut and a flavorful addition to any meal.