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.
Serves 6 (makes 2 cups)
1. In a medium bowl, combine lemon juice, horseradish, mustard, crème fraîche, salt, and 1/4 tsp. pepper.
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.
Make ahead: Up to 3 hours, chilled airtight.