Provided by Ignacio Mattos
Categories Salad Vegetarian Quick & Easy Lunch Apple Root Vegetable Healthy Hazelnut Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
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