Photo: Erin Kunkel; Styling: Nissa Quanstrom
Total Time
35 Mins
Yield
Serves 6 (makes 2 cups)

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.

How to Make It

Step 1

In a medium bowl, combine lemon juice, horseradish, mustard, crème fraîche, salt, and 1/4 tsp. pepper.

Step 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.

Step 3

Make ahead: Up to 3 hours, chilled airtight.

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