Apple & Kohlrabi Salad Recipe
aged cheddar, walnut skordalia, white balsamic vinaigrette, agrodolce, fresh crema, toasted seeds
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Ingredients
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Salad Base
Walnut Skordalia
White Balsamic Vinaigrette
Agrodolce
Fresh Crema
Toasted Seeds
Method
Salad Preparation
- 1
Prepare the Salad Base
Core and thinly slice the apples. Peel and julienne the kohlrabi. In a large bowl, combine the sliced apples and kohlrabi. Grate the aged cheddar cheese and add it to the bowl. Toss gently to combine.
Walnut Skordalia
- 2
White Balsamic Vinaigrette
- 3
Prepare the Vinaigrette
In a small bowl, whisk together white balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined. Set aside.
Agrodolce
- 4
Prepare the Agrodolce
In a small saucepan, combine honey, red wine vinegar, and water. Heat over medium heat, stirring until the honey dissolves. Bring to a simmer and cook for 2-3 minutes until slightly thickened. Remove from heat and let cool.
Fresh Crema
- 5
Make the Fresh Crema
In a bowl, mix together sour cream, lemon juice, and salt. Stir until smooth and well combined.
Toasted Seeds
- 6
Toast the Seeds
In a dry skillet over medium heat, add pumpkin and sunflower seeds. Toast for 5-7 minutes, stirring frequently until golden and fragrant. Remove from heat and let cool.
Assembly
- 7
Assemble the Salad
In a large serving dish, layer the apple and kohlrabi mixture, dollops of walnut skordalia, drizzle the white balsamic vinaigrette, and finish with agrodolce. Top with fresh crema and sprinkle with toasted seeds before serving.
