Love and Spices:
Kohlrabi and green apple salad

A different and refreshing winter salad you will enjoy

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Kohlrabi and Green Apple

Kohlrabi is a delicious cruciferous vegetable with many health benefits. Among them, it can improve digestion, promote weight loss, boost the immune system, lower cholesterol and help manage blood pressure.

Preparation time: 30 min | Yields: 4 to 6 servings

• 1 medium, 1 lb / 450 gr kohlrabi
• 2 green Granny Smith apples, peeled and julienned cut
• 1 red chilli pepper, finely chopped
• 2 shallots, finely chopped
• 1tsp coriander seeds
• 1tsp Tajin Classico Seasoning with lime
• 1/2 cup / 120 ml lemon, juiced
• 1 tsp wine vinegar flavoured with raspberry
• 3 tbsp olive oil
• 1/2 tsp sea salt

Peel and julienne the kohlrabi and apples, place in a serving bowl and combine.
Pour over 1/4 cup of the lemon juice to prevent discolouration, and set aside.
In a small bowl, whisk the vinegar, the remaining 1/4 cup of lemon juice, olive oil, coriander seeds and salt.
Add the shallots and red chilli pepper, pour over the dressing and toss.

Best made a few hours before serving.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn