The combination of nutty seeds, crunchy veggies, and fresh fruit makes this a perfect salad for the start of spring or the waning days of warm weather. Kohlrabi (a knobby bulb sometimes sold with leaves still attached) is that unusual-looking plant you may see hanging around the farmers’ market in the spring and fall. A member of the cabbage family, kohlrabi’s skin can be green or purple and is edible if the bulb is small. Cut open, the vegetable’s flesh ranges in color from pale green to white and is immensely crispy and a little sweet.
- Yield: 4 Servings
- 1 red-skinned apple, cut into matchsticks
- 2 small purple kohlrabi, cut into matchsticks
- ¼ cup fresh tarragon leaves
- 3 tablespoons toasted sunflower seeds
- 3 strips lemon zest, thinly sliced lengthwise
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- Flaky sea salt (such as Maldon) and freshly ground black pepper
- Arrange the apple, kohlrabi, tarragon, sunflower seeds, and lemon zest on a serving platter. Drizzle with the oil and lemon juice. Season with salt and pepper.