Kohlrabi, apple and crab salad

Kohlrabi, apple and crab salad

By
From
My Favourite Ingredients
Serves
4
Photographer
Jason Lowe

Kohlrabi is an underrated vegetable that deserves more recognition. I find its clean, slightly peppery taste irresistible, especially when eaten raw, finely sliced in a salad, perhaps because it is a little like cabbage in flavour. Here it works beautifully with thinly sliced apple and fresh white crab meat.

Ingredients

Quantity Ingredient
1 kohlrabi
1 cox’s apple
200g freshly picked white crab meat
handful curly parsley, stalks removed, leaves finely chopped
30ml extra virgin olive oil
sea salt
freshly ground black pepper
2-3 perfectly ripe tomatoes

Dressing

Quantity Ingredient
1 egg yolk
1 1/2 teaspoons honey
1 teaspoon dijon mustard
1 tablespoon cider vinegar
100ml extra virgin olive oil
1 tablespoon double cream

Method

  1. Peel the kohlrabi and slice as finely as possible. Core and slice the apple into fine discs leaving the skin on. Place the kohlrabi and apple in a bowl, add the crab meat, chopped parsley and extra virgin olive oil, and season with a little salt and pepper. Toss together lightly with your fingers. Set aside while you make the dressing.
  2. Place the egg yolk in a blender or small food processor and add the honey, mustard, cider vinegar and a little salt and pepper. Whiz to combine then, with the motor running, very slowly drizzle in the olive oil through the feeder tube. When it is all incorporated, add the cream, turn off the motor and pour the dressing into a bowl.
  3. Layer the salad and tomato slices attractively on individual plates, spoon over a little of the dressing and serve right away. Hand the remaining dressing round separately in a jug.
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