Everyone knows that apples and cheese and mustard go together, right? What they may not know is that kohlrabi is adds an important edge to the mix. Just enough zing to tie it all together and a very pleasant crispiness, especially since it’s not apple season and your apples may not have the ideal firmness. (This was my roommate’s idea, by the way)
Cutting up anything into matchsticks makes it more fun, too (besides the bit where it takes dressing more handily). I recommend peeling kohlrabi, cutting in half and then thin slices, then take half of that, flip it sideways (on the flat side) and cut more thin slices. You can kind of do the same thing with apples (don’t peel, but core them), but it’s a little trickier with the core gone. I bet there’s some ridiculous fancy kitchen gadget that will do matchsticks for you, if you really can’t stand cutting them up.
To elucidate some comments I’ve made previously re: farm tech, the problem with technological change is much the same problem as GMOs: copyrights. Farmers end up needing to hack into the systems of tractors and other equipment in order to use them. When you reach the point that the farmers are seeking out old versions of tractors just to avoid this problem, you know there’s something wrong with the system. The same could potentially be applied to seeds—the only reason we get so excited about heirloom (historic) seeds these days is because we haven’t been breeding for the right traits (i.e. flavor), so important qualifiers have been lost over time, and some of the newer interesting seeds have weird patents on them. Harumph.
There are some cool new developments though (well, a combination of new and old, like many of my favorite innovations), like a tree that has been grafted to produce 40 different kinds of fruit! Trees are so neat. I need to get an orchard when I have a real place, whenever that will be.
It’s almost tomato season and I am beyond thrilled. Stay tuned.
Kohlrabi apple matchstick salad 2 kohlrabi bulbs 1 apple 2-4 oz. extra sharp cheddar Parsley 1 small scallion, or 1/4 red onion Chives Nuts, if desired Dressing: 1 tablespoon apple cider vinegar 1 large spoonful mustard (more than you would put in an ordinary salad) 2 tablespoons olive oil Lemon Honey, if desired Tahini or cream, if desired Salt and pepper
Cut up the kohlrabi and apples into matchsticks (see above for technique recommendations). Matchstick the cheddar as well. Chop up parsley, green onions, chives, and any other additions you would like. Toast nuts, if using.
Whisk together dressing ingredients in a large bowl. Add the remaining ingredients and toss, making sure cheddar pieces separate from each other.
Serve with toasted nuts on top.
Other variations: More lemon; mint instead of mustard; parmesan instead of cheddar; add radishes for an extra bite or cucumbers to make it milder.
P.S. I added my Instagram to the side of the page! Now you can see all my pretty pictures even without an account. You’re welcome.