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Green Kohlrabi with Toasted Hazelnuts, Lemon Zest, and Rosé Wine Vinaigrette
10 Min
Serves 4
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No Ratings
1 Lemon
1 Tbsp. Rosé Wine Vinegar or Sherry Vinegar
1 tsp. Honey
1/2 tsp. Sea Salt
2 Tbsp. Olive Oil
2 baseball-size Green Kohlrabi, peeled
2 tsp. Shallot, minced
3 Tbsp. Toasted Hazelnuts, chopped
Black Pepper, freshly ground
1. In a salad bowl, whisk together the vinegar, honey, salt, shallot, and oil until the dressing is emulsified and you have a thick vinaigrette.
2. Cut the kohlrabi into 1/4-inch (6-mm) cubes, being as consistent as possible.
3. Toss the kohlrabi and hazelnuts with the dressing and use a Microplane to zest the lemon over the whole salad. Season with pepper and more salt, if needed, and serve.
