Grilled Apples with Kohlrabi

Grilled Apples with Kohlrabi

This simple microgreens recipe may be served as a snack or a healthy side dish and you can bet your guests will almost certainly have never had an apple served in this manner before.  

Make sure to garnish the apples with Kohlrabi greens. Kohlrabi has delicate green leaves and a flavor comparable to cabbage and turns these apples to a vibrantly fresh dish,

Purple Vienna Kohlrabi is the best kind; they are a simple microgreen to grow. If you don’t recognize the name or don’t care for the full-sized vegetable, don’t let that stop you from trying this nutrient-dense microgreen. Purple Vienna Kohlrabi is a fast-growing vegetable that can be harvested in 8 to 12 days.

They have purple to rose-colored stems and dark green foliage that contrast. The stem’s purple carries up between the cotyledons, and some of the leaves are purple-tinged as well.

Antioxidants, fiber, Vitamins A, C, and B-complex, calcium, potassium, and copper are all found in kohlrabi microgreens. 

Ingredients

  • 3 Crispin apples, sliced lengthwise
  • 3 tablespoons sherry vinegar
  • 1 large shallot, minced
  • ¼ teaspoon salt
  • Dash of freshly ground black pepper
  • 1/3 cup extra virgin olive oil
  • ½ teaspoon minced fresh thyme
  • ½ teaspoon minced fresh rosemary
  • ½ teaspoon minced fresh marjoram
  • ½ teaspoon minced fresh Italian parsley
  • 10 kalamata olives, pitted
  • 3 cups Kohlrabi micro greens, washed and dried

Directions

  1. Combine the sherry vinegar, shallot, and salt in a large mixing bowl and let aside for 5 minutes to allow the flavors to meld.
  2. In a separate bowl, stir together the pepper, olive oil, and herbs. Toss the apples in the bowl with the vinaigrette to coat them.
  3. Cover the bowl with plastic wrap and let aside for at least 1 hour, but up to 2 hours, to allow the apples to get to room temperature.
  4. Heat a grill pan or prepare a grill on medium-high heat. Remove the apples from the vinaigrette and place the apples on the grill, flat side down, and cook for 4 to 5 minutes, or until browned.
  5. Turn the apples over and brown for another 5 minutes on the other side.
  6. In the bowl, there should be around 8 tablespoons of vinaigrette left. In a food processor, small chopper, or blender, combine 3 tablespoons of the vinaigrette with the olives. Process until a fine paste forms.
  7. Toss the leftover vinaigrette with the micro greens in a medium bowl.
  8. Place the greens in the center of 6 plates and top with an apple half, cored side up, slightly fanned out.
  9. Drizzle some olive dressing over the top, or squirt it with the squeeze bottle in an artistic manner.
  10. Serve right away.

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