This version of the classic American Waldorf Salad created at the famed Waldorf Hotel in New York combines the sweet, earthy flavors of kohlrabi with crunchy grapes and walnuts in a creamy dressing. The original salad uses celery root but we think kohlrabi is a lighter, more refreshing alternative. Try it with apples instead of grapes and mayonnaise instead of whipped cream like the original. Serves 4.
1/4 cup heavy cream
zest and juice from 1 lemon
1 tablespoon coarse-grained mustard
1/4 teaspoon sugar
salt and freshly ground black pepper to taste
1 bunch kohlrabi (about 1 pound)
1 small bunch red grapes, halved
1/4 cup toasted coarsely chopped fresh parsley leaves
To toast the walnuts: preheat the oven to 350°F. Spread the nuts in a single layer on a small baking sheet. Toast the nuts in the oven for 5 or 6 minutes or until they are fragrant.