kohlrabi, persimmon, hazelnut and mint salad

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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.

kohlrabi, persimmon, hazelnut and mint salad

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.

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

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 Comments

  1. Helen Darrich says:

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

  2. Thanks Laura x

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

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