Clean, slightly peppery tasting kohlrabi is an underrated vegetable that works beautifully with a good, crisp apple.
1 Cox's apple
200g/7oz freshly picked white-crab meat
A handful of curly parsley, stalks removed, leaves finely chopped
30ml/1fl oz extra-virgin olive oil
Sea salt and freshly ground black pepper
For the dressing
1 egg yolk
1tsp Dijon mustard
1tbsp cider vinegar
100ml/31/2fl oz extra-virgin olive oil
1tbsp double cream
2-3 perfectly ripe tomatoes, sliced
Peel the kohlrabi and slice as finely as possible. Core and slice the apple into fine discs, leaving the skin on. Place the kohlrabi and apple in a bowl, add the crab meat, chopped parsley and extra-virgin olive oil, and season with a little salt and pepper. Toss together lightly with your fingers, then set aside while you make the dressing.
Place the egg yolk in a blender or small food processor and add the honey, mustard, cider vinegar and a little salt and pepper. Whiz to combine, then, with the motor running, very slowly drizzle in the olive oil through the feeder tube. When it is all incorporated, add the cream, turn off the motor and pour into a bowl.
Layer the salad and tomato slices attractively on individual plates, spoon over a little of the dressing and serve right away. Hand the remaining dressing around separately in a jug.Reuse content