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Shaved Kohlrabi with Apple and Hazelnuts

Name: Shaved Kohlrabi with Apple and Hazelnuts
Ingredients: 1/2 cup blanched hazelnuts; 2 medium kohlrabi (about 2 pounds 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 teaspoon 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; 2 ounces Pecorino di Fossa or Parmesan, shaved (about 1/4 cup)

A small grocery run gets this on the table.

Ingredients

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directions

1.
Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.
2.
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.
3.
Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.
4.
Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.
5.
DO AHEAD: Hazelnuts can be toasted 1 day ahead; store airtight at room temperature.

Recipes sourced from Epicurious.com.

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