Kohlrabi, Apple, and Horseradish Rémoulade
Photo: Erin Kunkel; Styling: Nissa Quanstrom
Bright with crème fraîche and green apple, this crunchy salad by chef and cookbook author John McReynolds of Stone Edge Farm Estate Vineyards & Winery in Sonoma, California, tastes very refreshing alongside his Wine-Braised Beef Short Ribs. A handheld slicer makes quick work of the prep.
How to Make It
Step 1
1
In a medium bowl, combine lemon juice, horseradish, mustard, crème fraîche, salt, and 1/4 tsp. pepper.
Step 2
2
Thinly slice kohlrabi with a handheld slicer, then stack and cut into matchsticks, mixing it into dressing as cut. Repeat with apple. Stir in half of parsley and transfer to a serving bowl. Sprinkle with remaining parsley and more pepper.
Step 3
3
Make ahead: Up to 3 hours, chilled airtight.
Ingredients
2 tablespoons lemon juice
1 tablespoon horseradish sauce
1 teaspoon Dijon mustard
1/2 cup crème fraîche
3/4 teaspoon fleur de sel
About 1/4 tsp. pepper
3/4 pound kohlrabi or celery root, greens, coarse peel, and any brown parts cut off
1 large green apple, cored and quartered
2 tablespoons finely chopped flat-leaf parsley, divided
Directions
Step 1
1
In a medium bowl, combine lemon juice, horseradish, mustard, crème fraîche, salt, and 1/4 tsp. pepper.
Step 2
2
Thinly slice kohlrabi with a handheld slicer, then stack and cut into matchsticks, mixing it into dressing as cut. Repeat with apple. Stir in half of parsley and transfer to a serving bowl. Sprinkle with remaining parsley and more pepper.
Step 3
3
Make ahead: Up to 3 hours, chilled airtight.
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