This lovely crunchy salad goes well with any smoked meat or fish and is an excellent addition to any smorgasbord. We ate it with smoked duck.
Rinse ½ – ¾ of a cup of white quinoa and boil in a generous amount of water until cooked but still retaining some texture. Rinse with cold water and draining. Peel and cut 1 kohlrabi and 1 apple into fine julienne. Finely slice 1 bunch of radishes. Combine the quinoa, kohlrabi, radishes and apple in a bowl. Add a handful of chopped fresh dill and ½ a cup or more of broken walnut pieces. For the dressing combine 2 tablespoons of mayonnaise, 1 tablespoon of sour cream, 1 tablespoon of walnut oil, 1 tablespoon of cider vinegar, a squeeze of lemon juice and salt to taste. Toss well and serve.
michelle picker cooks 