kohlrabi, persimmon, hazelnut and mint salad

kohlrabi, persimmon, hazelnut and mint salad

I can’t take any credit for this salad idea and I have shamelessly copied the ingredient combination from Mulberry and Prince, a fab new restaurant in town. We ate there recently and I was super impressed with everything at this gorgeous New York style eatery. It’s a small-plate dining concept, so if you like multiple flavours and textures in one meal, this is perfect for you. You can check out my review and pictures on my Taste & Titbits Facebook page. A place where I do bite size commentary and reviews of restaurants in Cape Town. I don’t often review restaurants here as the pictures are never good enough, but I quite like to do them in a casual way.  

persimmons for a delicious salad with kohlrabi, hazelnut, mint and Parmesan

This was one of the items on their menu and I thought the kohlrabi – which incidentally is my new favourite vegetable, worked so well with the thinly sliced persimmon. It was such an interesting and unexpected pairing. Their dish was topped off with crunchy roasted hazelnuts, chopped mint and shavings of a cheese which I couldn’t quite identify after the fact and forgot to ask on the night. I don’t think it was Parmesan, it tasted creamier, but Parm is a delicious salad cheese, so I decided to go with it. It needed a dressing of sorts, so I drizzled a good extra virgin olive oil and red wine vinegar over the finished salad and seasoned it well with Maldon salt. The sweet and crunchy combined so well with the salty elements, and it was a delicious textural and perfectly balanced dish. 

kohlrabi, persimmon, hazelnut and mint salad

You could eat it as a side. I can imagine it paired beautifully with anything pork. A grilled chicken dish of sorts could be another options as well as a well cooked fillet of fish. It also works as a stand alone salad. One that is a little impressive and different.

kohlrabi, persimmon, hazelnut and mint salad

To make this finely slice the desired quantity of peeled kohlrabi and unpeeled persimmons. I find using a mandolin the only way the get it perfectly even and thin. Layer these slightly interwoven on a flat plate and scatter over a good amount of roughly chopped roasted hazelnuts. Cutting them in half is adequate. You will need a small handful of fresh mint leaves, roughly chopped, as well as a generous layer of Parmesan cheese shavings. Drizzle the salad with a really good quality extra virgin olive oil – be fairly liberal here, and sprinkle with salt. I also added a few teaspoons of red wine vinegar, but you could also use a good white wine vinegar too. Serve immediately.

roasted hazelnuts

kohlrabi, persimmon, hazelnut and mint salad

kohlrabi, persimmon, hazelnut and mint salad

 

 

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5 Responses to kohlrabi, persimmon, hazelnut and mint salad

  1. Helen Darrich June 27, 2016 at 3:41 pm #

    Hi Sam I made your milk stout casserole bat the weekend and it was a big hit! Keep them coming
    Helen Darroch

  2. Laura | Tutti Dolci June 30, 2016 at 2:35 am #

    Such a light and fresh salad, it looks wonderful!

  3. Sam June 30, 2016 at 9:37 am #

    Thanks Laura x

  4. 3lifescookbooks July 5, 2016 at 8:56 pm #

    This looks amazing! Will definitely try when in season in the north hemisfere!

  5. Jane Couric July 20, 2016 at 12:40 am #

    Hi, it looks nice, will have a crack at it soonest.

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