Ingredients
- 1 kohlrabi topped, peeled, sliced into 3mm and julienned
- 2 small new season apples, cored, peeled, sliced and julienned
- Juice of a lemon
- 1 heaped tsp Dijon mustard
- 3 gherkins, finely diced
- 1T capers, diced
- ½ a red onion finely diced
- 2T sour cream
- 2T labneh
- Salt and pepper to season
Kohlrabi and apple remoulade
Method
- Immediately on cutting toss the apple and kohlrabi in the lemon juice in a non-metallic bowl
- Combine all remaining ingredients well with a fork and fold into the kohlrabi and apple
- To ensure crunch allow to stand for only up to an hour or so before serving
Comments
As a sauce there are umpteen variations on remoulade and although traditionally made with celeriac, this dish is as much about texture as flavour meaning apples and kohlrabi are perfect partners. It’s a wonderful side for grilled fish and roasted or grilled pork, both of which are available here at the market. It takes a little prep but I hope you’ll agree it is well worth it.
