Ingredients:
1 lb. broccoli OR kohlrabi
1 large apple, cored and chopped
¼ cup fresh tarragon OR parsley leaves, minced
1 lemon, zested and juiced
½ cup grated sharp cheddar cheese (optional)
2 tbsp. extra virgin olive oil
¼ cup toasted sunflower seeds OR pumpkin seeds
½ tsp. salt
¼ tsp. ground black pepper
Equipment:
Cutting board
Box grater
Kitchen knife
Microplane
Juicer OR fork
Peeler
Large bowl
Measuring cups and spoons
Directions:
- Wash all the fresh ingredients.
- If using broccoli, chop the small florets into bite-sized pieces. Then roughly grate the thick stem(s) with a box grater. If using kohlrabi, peel, quarter and coarsely grate the bulbs with a box grater.
- Core the apple and then slice it into ¼-inch-wide matchsticks.
- Mince the tarragon leaves.
- Zest the lemon and then reserve the lemon juice.
- In a large bowl, combine the broccoli and apple matchsticks.
- Stir in the lemon zest, lemon juice, and olive oil.
- Add the cheese, tarragon, 3 tbsp. of sunflower seeds, salt, and black pepper to the bowl and mix.
- Top the salad with the remaining tbsp. of sunflower seeds.