We first discovered this salad during a trip to Chicago, at the wonderful Publican restaurant — and it’s been a favorite ever since. The combination of crisp apples, kohlrabi, and Brussels sprouts was so unexpected and so delicious. It’s fresh, vibrant, and full of texture — a perfect example of simple ingredients coming together in a way that's both interesting and unforgettable.
Ingredients:
For the Dressing:
- 1 tablespoon minced shallot
- ¼ cup apple cider vinegar
- 1 teaspoon chili flakes (toasted and ground)
- 2 tablespoons mustard
- 1 tablespoon honey
- ¼ cup walnut oil or hazelnut oil
- 1 tablespoon extra-virgin olive oil
For the Salad:
- 3 Honeycrisp or other crisp, tart apples, peeled and cut into ½-inch cubes
- 1 kohlrabi, peeled and cut into ½-inch cubes
- 12 Brussels sprouts, thinly sliced
- ⅓ cup shaved Parmigiano-Reggiano
- ½ cup walnuts
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions:
In a small bowl, combine the minced shallot and apple cider vinegar. Stir in the chili flakes, then whisk in the mustard and honey. Slowly whisk in the walnut oil and olive oil until the dressing is emulsified.
In a large bowl, combine the apples and kohlrabi. Toss with half of the dressing.
Fold in the Brussels sprouts, shaved cheese, walnuts, and lemon juice. Add the remaining dressing and gently mix to coat everything evenly.
Season to taste with salt and pepper. Serve immediately or chill briefly before serving.