Kohlrabi and Walnut Salad


1/2 cup walnuts
2 medium kohlrabi, peeled and thinly sliced
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar or white balsamic vinegar
Salt and pepper
1/2 cup chopped parsley
1 tablespoon extra-virgin olive oil
2 ounces shaved Parmesan cheese


Put a salute pan over a medium flame without olive oil, and add the walnuts to toast.  Shake them occasionally and toss them with a spatula until they are browned, 10 to 12 minutes.  

Toss the kohlrabi, lemon zest, lemon juice and vinegar and season with the salt.  Add the parsley and toss gently. Taste and add additional salt or pepper as needed. At this point you can add the walnuts and olive oil and toss it all together, or you can plate the kohlrabi and add the walnuts and cheese on top for each person individually.