Ingredients
- 1 lg kohlrabi
- A handfull of cavolo nero or baby spinach
- 1 head of fennel
- 1 red apple
- For the chervil, horseradish dressing
- 150mls apple juice
- 80mls rapeseed oil
- 50g chervil
- 1 tbsp horseradish cream
- 2cm piece of fresh ginger, peeled and chopped
- Salt and black pepper
- Some salted almonds to serve
- Peel and very thinly slice the kohlrabi. A mandolin is perfect for this if you have one.
- Wash and remove the stalks from the cavolo nero and tear into pieces.
- Trim the fennel and very thinly slice.
- Core the apple, halve it and thinly slice.
- Put all the vegetables and apple into a bowl.
- Blend the ingredients for the dressing, add to the bowl, then turn everything together.
- Serve in bowls or on a platter with some salted almonds scattered over the top.
