Romaine and Watercress Salad with Apple and Kohlrabi
Why This Recipe Works
After trying a few alternatives, we found that hearty yet neutral romaine lettuce was the most solid partner for the spicy, tender watercress in this salad. Thinly slicing crunchy kohlrabi and apple allowed these ingredients to combine cohesively with the salad greens. Toasted hazelnuts contributed a welcome crunch. We picked red wine vinegar as the base for our Foolproof Vinaigrette because it accented both the savory and sweet components of this salad.
IngredientsPrint Shopping List
|1||tablespoon red wine vinegar|
|1 ½||teaspoons very finely minced shallot|
|½||teaspoon Dijon mustard|
|⅛||teaspoon table salt|
|3||tablespoons extra-virgin olive oil|
|1||small head romaine lettuce, torn into bite-size pieces (7 cups)|
|3||ounces (3 cups) watercress, torn into bite-size pieces|
|6||ounces kohlrabi, trimmed, peeled, and sliced thin (1 cup)|
|1||Gala apple, cored, halved, and sliced thin|
|¼||cup coarsely chopped toasted and skinned hazelnuts, divided|
From The Shop
If you cannot find kohlrabi, you can substitute jícama. Use a mandoline to thinly slice the kohlrabi and apple.
Total Time: 25 minutes
1. For the dressing: Combine vinegar, shallot, mayonnaise, mustard, and salt in medium bowl. Season with pepper to taste. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain. Whisking constantly, very slowly drizzle oil into vinegar mixture until glossy and lightly thickened, with no pools of oil visible. (If pools of oil are visible on surface as you whisk, stop addition of oil and whisk until mixture is well combined, then resume whisking in oil in slow stream.)
2. For the salad: Place lettuce, watercress, kohlrabi, apple, and half of hazelnuts in large bowl. Toss to combine. Drizzle with dressing and toss until greens are evenly coated. Season with salt to taste. Sprinkle with remaining hazelnuts. Serve immediately.