Print Options:

Kohlrabi, Apple, and Horseradish Rémoulade





Yields
Serves 6 (makes 2 cups)



Total Time
35 mins

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.

su-Kohlrabi, Apple, and Horseradish Rémoulade Image




Photo: Erin Kunkel; Styling: Nissa Quanstrom
 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 113Calories from Fat 60
% Daily Value *
Total Fat 7.6g12%

Saturated Fat 4.8g24%
Cholesterol 17mg6%
Sodium 230mg10%
Total Carbohydrate 10g4%

Dietary Fiber 3.1g13%
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.