Kohlrabi, apple and fennel salad with crab

Kohlrabi, apple and fennel salad with crab
  • Serves icon Serves 4
  • Time icon Ready in 30 minutes

The clean, fresh, slightly cabbagey flavour of kohlrabi is irresistible and works beautifully with raw, finely sliced fennel and apple.

Nutrition: per serving

Calories
356kcals
Fat
30.3g (5.4g saturated)
Protein
12.1g
Carbohydrates
8.9g (8.4g sugars)
Salt
0.7g
Calories
356kcals
Fat
30.3g (5.4g saturated)
Protein
12.1g
Carbohydrates
8.9g (8.4g sugars)
Salt
0.7g

Ingredients

  • 1 (about 250g) kohlrabi, peeled and very finely sliced on a mandolin
  • 1 fennel bulb, tough outer leaves discarded, finely sliced on a mandolin
  • 1 unpeeled cox’s orange pippin apple, cored and sliced
  • 200g fresh white crab meat (see our how-to video below)
  • Handful finely chopped fresh curly parsley leaves, plus extra to garnish
  • 2 tbsp extra-virgin olive oil

For the dressing

  • 1 organic egg yolk
  • ½ tbsp honey
  • ¼ tsp Dijon mustard
  • 1 tbsp cider vinegar
  • 100ml extra-virgin olive oil
  • 1 tbsp double cream

Method

  1. Put the kohlrabi, fennel and apple slices together with the crab meat and parsley in a large bowl with the olive oil and some seasoning. Gently toss together with your fingers, then cover and set aside.
  2. For the dressing, put the egg yolk, honey, Dijon mustard and cider vinegar in a blender or small food processor and season very lightly. With the motor running, very slowly drizzle the olive oil through the funnel, then briefly mix in the double cream.
  3. Divide the salad between serving plates, drizzle over the dressing and serve immediately with extra finely chopped parsley to garnish.

delicious. tips

  1. For vegetarians, replace the crab with the leaves from 2 little gem lettuces, roughly torn, and scatter the salad with a handful of toasted walnut halves to serve.

    Note: this recipe contains raw egg.

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