Kohlrabi, apple and celery salad

We spotted this simple and delicious salad on the Guardian website a few years back and it has been a firm favourite ever since. With only a handful of ingredients, it is so simple to make and a perfect accompaniment to a summer dinner. 


2 kohlrabi, peeled, cut in half and very finely sliced 
1 granny smith apple, quartered, cored and sliced very thin
2 sticks celery, sliced very thinly
Sea salt, to taste
1 lemon, juiced and zested
Extra-virgin olive oil 
4 stalks fresh tarragon, leaves picked, washed and dried
5g lilliput capers (or other baby capers), drained

Put the kohlrabi, apple and celery in a large stainless-steel bowl, season with salt, the lemon zest and a tablespoon of olive oil. Add half the lemon juice, and check for seasoning. You can make the salad up to this point ahead of time, before you have a bottle of prosecco as an aperitif; but it doesn’t really benefit from being left to sit for too long, so it’s best if you don’t open a second bottle.