A version of this salad has been on Estela's menu since its opening; Mattos has tried it with summer squash and apples in place of the kohlrabi. In any case, make sure not to cut your slices too thin—they need to stand up to the nuts and cheese.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.
Step 2
Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add 1/2 cup mint and gently toss to just combine.
Step 3
Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.
Step 4
Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.
Step 5
DO AHEAD: Hazelnuts can be toasted 1 day ahead; store airtight at room temperature.
Recipe notes
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