Winter Salads: Kohlrabi

I'm Ignacio Mattos, chef and co-owner of Estela restaurant

in New York City and we're doing a salad of apples,

kohlrabi, hazelnuts and cheese.

(soft music)

So, picking the right kohlrabis is very important.

Peeling it, slicing it, picking the right apple,

slicing everything into a bowl,

having ahead of time toasted hazelnuts.

Hit the kohlrabi and the apples with lemon juice

and vinegar, hit it with salt,

putting it on the plate,

make a little layer,

shaving some pecorino type of cheese.

Size and thickness plays a big role in that salad.

[Voiceover] Yeah.

Totally.

(lively music)