Kohlrabi salad with blue cheese

Ingredients:

• 3 medium sized kohlrabi, peeled and cut into strips (about 900 g)
• 1/4 small red onion, thinly sliced
• 1 green apple
• Juice of 1 lemon
• 1/2 tbsp. pecan halves
• Salt and ground black pepper
• 1 cup blue cheese dressing (see recipe for preparation)
• 1 teaspoon of sugar
• 1 tbsp. coarsely grated carrots (about 3 pieces)
• 1/2 cup coarsely chopped fresh parsley

Preparation:

1. Soak the red onion in cold water for 10 minutes. Meanwhile, slice the apple into strips and toss with lemon juice.
2. Toast the pecans in a dry medium skillet over medium heat, stirring occasionally, for about 5 minutes. Transfer to a cutting board and let cool slightly, then coarsely chop.
3. In a large bowl, combine the kohlrabi, a teaspoon of salt, and a few grinds of pepper. In a small bowl, combine the dressing and sugar. Strain the onions, squeezing out all excess water, then add the kohlrabi, along with the apple, carrot, parsley, and toasted nuts. Add the dressing and toss, season with salt and pepper. Let sit for an hour before serving.
   
   Blue Cheese Dressing: In a blender, puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small clove garlic (crushed), and 1 tablespoon white wine vinegar. Transfer to a bowl and add another 1/4 cup blue cheese, a splash of Worcestershire sauce and/or hot sauce, and a tablespoon of chopped parsley. Season with salt and pepper. (Makes about 2 cups.)