Food & Cooking Recipes Salad Recipes Fennel, Apple, and Kohlrabi Salad By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 20, 2020 Print Share Share Tweet Pin Email Servings: 6 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. Ingredients 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 ¼ teaspoon freshly ground pepper 1 cup lovage or celery leaves Directions 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. 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. Print