Apple Crunch Salad

Choose your crunch with either broccoli or kohlrabi. First cultivated in Northern Europe, kohlrabi means “cabbage turnip” in German and is often found at farmers’ markets.

Ingredients:

1 lb. broccoli OR kohlrabi

1 large apple, cored and chopped

¼ cup fresh tarragon OR parsley leaves, minced

1 lemon, zested and juiced

½ cup grated sharp cheddar cheese (optional)

2 tbsp. extra virgin olive oil

¼ cup toasted sunflower seeds OR pumpkin seeds

½ tsp. salt

¼ tsp. ground black pepper

Equipment:

Cutting board
Box grater
Kitchen knife
Microplane
Juicer OR fork
Peeler
Large bowl
Measuring cups and spoons

Ingredients:

1 lb. broccoli OR kohlrabi

1 large apple, cored and chopped

¼ cup fresh tarragon OR parsley leaves, minced

1 lemon, zested and juiced

½ cup grated sharp cheddar cheese (optional)

2 tbsp. extra virgin olive oil

¼ cup toasted sunflower seeds OR pumpkin seeds

½ tsp. salt

¼ tsp. ground black pepper

Equipment:

Cutting board
Box grater
Kitchen knife
Microplane
Juicer OR fork
Peeler
Large bowl
Measuring cups and spoons

Directions:

  1. Wash all the fresh ingredients.
  2. If using broccoli, chop the small florets into bite-sized pieces. Then roughly grate the thick stem(s) with a box grater. If using kohlrabi, peel, quarter and coarsely grate the bulbs with a box grater.
  3. Core the apple and then slice it into ¼-inch-wide matchsticks.
  4. Mince the tarragon leaves.
  5. Zest the lemon and then reserve the lemon juice.
  6. In a large bowl, combine the broccoli and apple matchsticks.
  7. Stir in the lemon zest, lemon juice, and olive oil.
  8. Add the cheese, tarragon, 3 tbsp. of sunflower seeds, salt, and black pepper to the bowl and mix.
  9. Top the salad with the remaining tbsp. of sunflower seeds.

Adapted from Cookie + Kate