Fennel, Apple, and Kohlrabi Salad

This monochromatic salad is a mixture of thinly shaved apple, fennel, kohlrabi, and celery with white Concord grapes and lovage leaves, which taste like celery leaves. A lemony dressing and fennel fronds are added before serving.

  • Servings: 6

Source: Martha Stewart Living, October 2000


  • 3 ribs celery, strings removed
  • 1 medium bulb kohlrabi (about 10 ounces) peeled
  • Juice of 2 lemons, strained
  • 1 green apple
  • 1 medium bulb fennel, greens cut off and reserved for garnish
  • 1 cup white Concord grapes or other green grapes
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup lovage or celery leaves


  1. Using a mandoline, thinly shave the celery and kohlrabi into a medium bowl. Pour juice of lemons over, and toss to combine. Core apple; thinly shave crosswise on mandoline into bowl with celery. Toss to coat with lemon juice. Thinly shave fennel bulb, and add to bowl along with the grapes. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine.

  2. Toss in lovage or celery leaves, and garnish with a few of the fennel fronds. Serve.

Cook's Notes

This salad is sliced with a Japanese mandoline; if you don't have one, cut vegetables as thin as possible with a sharp knife.


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