Apples aren't exactly in season yet, but the combination of sweet/tart apple with the kohlrabi, all mixed together with a mustard vinaigrette is a delight! If you have any hakurei turnips from last week still in the fridge, add them in (julienned like the kohlrabi). You can also throw in some diced celery if you have any on hand.
 
The Salad
Thickly peel your kohlrabi and cut into fine julienne strips. Slice or grate an apple - your favorite variety - and toss into a bowl with the kohlrabi. If you're adding turnips or celery, add them to the mix.
 
Mustard Vinaigrette:
2 T red wine vinegar, sherry vinegar or fresh lemon juice
2 shallots, finely diced
1 garlic clove, minced
salt and fresh ground pepper
1 T fresh dijon mustard
2 T creme fraiche or sour cream
1/3 c extra virgin olive oil
2 T snipped chives
1 T chopped parsley
3 T capers, rinsed
 
Combine the vinegar, shallots, garlic, and 1/4 tsp. salt in a small bowl. Let stand for 15 minutes, then vigorously whisk in the mustard, creme fraiche and oil until thick and smooth. Grind in a little pepper, then stir in the herbs and capers. Taste and adjust seasonings to your liking.
 
Serves 4-6
 
Adapted from Deborah Madison's cookbook: Vegetarian Cooking for Everyone