We love this salad as a bright, crisp counterpoint to a rich entrée.
Dressing:
3 tablespoons olive oil
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 tablespoon white wine vinegar or white balsamic
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon Za’atar
Whisk together the lemon juice, vinegar, salt, pepper, and Za’atar. Beat in the mayonnaise. While beating (put a dish towel under the bowl to keep it from spinning), drizzle the oil in slowly. Set aside.
Salad:
1 large or 2 medium crisp apples, cored and sliced thinly
2 orange-sized kohlrabi or 2 cups whole radishes, sliced thinly
a small handful of flat-leaf parsley, roughly chopped (optional)
a tiny handful of mint leaves, roughly chopped (optional)U
Use a mandoline to slice the apples and kohlrabi, if you have one. Toss with dressing and herbs. Taste and correct salt.
