Hello friends! After a bit of a hiatus, I am back with another recipe. Yes, another salad recipe. But you have to understand- I just started a new job a couple weeks ago… one that I am beyond excited about. Anyhow, keeping up with blogging whilst learning to manage full time work and family life is a bit tricky, but I promise I won’t abandon this blog because I’ve come to really enjoy this little corner of my life. And I have so many ideas and so much to share!
So, as I have mentioned before, I have always been a bit of a salad fiend. I think my love for giant bowls of vegetables probably started during my vegetarian days in my early twenties. While I am no longer a vegetarian, seasonal vegetables and fruits of all kinds make up the bulk of my diet, and I honestly can’t get enough of them. I have found, especially over the past couple years, that the more my diet is based around vegetables – especially seasonal and organic when possible – I really do feel better. I am way more energetic, my skin tone is consistently very good, and I generally feel more vibrant and have a very good appetite, for food and life in general. Vegetables always get me excited because I love eating pretty food- I love putting different colours and flavours together, the crunchiness, the versatility… not to mention there is seemingly always something new to discover. Nature is just wonderful… I am honestly a huge geek, but my trips to the market are usually the highlight of my week.
So, cue this salad with kohlrabi. Up until recently, I’ll admit to having been completely ignorant about this weird little vegetable. The first thing I ever did with it, in my life, was use it in my Vitality in a Bowl (so, very recently). I was thrilled to discover that it is amazing- crunchy, kind of sweet, and very pleasant to eat. It’s technically a type of cabbage, but eating it raw doesn’t give you the same…. erm… short term physical side effects as regular green or purple cabbage. It’s also loaded in vitamin C- about 1 cup of kohlrabi has about 140% of your daily vitamin C needs… is it any wonder it’s in season during the winter, when we all need it the most? It’s also very low in calories and carbohydrates, but high in fibre and water content… it’s therefore very filling and will help contribute to that glowing, hydrated skin you’re after. Anyhow- I would definitely encourage you to pick one of those weird, knobby vegetables that completely intimidates you the next time you go food shopping- taking a chance on strange vegetables always leads to the best culinary discoveries and creative endeavours!
All that said, this salad is similar to my recent Vitality in a Bowl, but requires even less ingredients and is a bit simpler to make. It’s also great because it’s a far cry from just chomping down a bunch of leaves- something that most people I know associate with salad. I have a friend who told me she feels like a cow when she eats salad, and so tends to avoid it. If this is you, I’d encourage you to give this one a try. Sure it’s crunchy, but if anything it will make you feel a bit rabbit-like. And it’s really delicious- it’s sweet and savoury all at once, and with a couple simple additions (some form of protein for starters), makes a light and very filling meal. It’s also a perfect Tupperware sort of meal that you can bring to work- the pesto sticks very nicely to the veggies, so you won’t have to worry about any sort of leakage situation.
The one thing that may be difficult to fulfill in this recipe is to find the amount of tarragon required. I’ll be honest- I would never have dreamed of making a tarragon pesto if I had not, by complete accident, come across a giant pile of tarragon being sold in bulk by a seller at my neighbourhood market recently. I came home with almost 8 cups of the stuff, for just 2 euros! It felt like highway robbery! So as soon as I got home, I went to work straightaway to find things to do with it, this pesto being one of them. I would suggest, if you don’t have as much as I use in this recipe, to half it with flat leaf parley. This salad also fits perfectly with the theme of my new job- it packs well and is perfect for lunch with some avocado and/or an egg (or three) thrown on top for good measure.
Seriously. Is this not just gorgeous looking? Tell me you don’t want to put that in your face right now! You can’t, can you? Alright, I digress. To the recipe! I really hope you like it. Let me know what you think!
- ½ cup hazelnuts
- 2-3 cups fresh Tarragon
- ½-1 cup olive oil
- Juice of 1 lemon
- 3 cloves garlic
- Salt and pepper to taste
- 1-2 tbsp almond or other nut butter (optional, but makes the pesto extra savoury)
- 1 large apple, or two small (use whatever variety you can find that is tart and sweet at the same time)
- 2 small kohlrabi, peeled
- Handful of arugula (rocket)
- 3 tbsp Tarragon-Hazelnut Pesto
- ¼ cup toasted hazelnuts
- Olive oil
- Juice of half a lemon
- Flaky sea salt
- First make the pesto. In a mortar or with a large kitchen knife, crush hazelnuts roughly and toast for all the nuts on a baking try and roast them in an oven pre-heated at 180/350 for about 5 minutes.
- Remove from heat and let cool. Place the hazelnuts and following 6 ingredients into the food processor and blend until smooth, adding more olive oil/lemon juice to achieve desired texture. This will make a large jar of pesto (about 300grams) that should keep well in the fridge for up to a week. Alternatively, portion it into a couple smaller freezer-jars and freeze half of it for later use.
- Now make your salad. Peel the Kohlrabi, clean the apple and chop it all up into thin matchsticks. Start by cutting in half (remove the apple core), then quartering, then cut the quarters into thin, long strips.
- Throw the matchsticks in a large salad bowl along with the arugula, and toss lightly with the pesto, adding a bit of extra olive oil to thin it out.
- Top with crushed, toasted hazelnuts, a generous squeeze of lemon juice and some zest, sea salt and pepper and voila! Perfection awaits!
Roughly shaved Parmesan cheese
Half an avocado
Sliced chicken breast
Roasted wild salmon
½ cup cooked quinoa