Kohlrabi tastes like a cross between a turnip and an apple, and when it's shaved thinly and tossed with oil and vinegar, Parmigiano Reggiano, and some fresh herbs, it is so refreshing and delicious. If you live locally, Barber's Farm at the Schenectady Greenmarket has it from late summer through the fall. This is more of a guide than a recipe. The keys are: Sprinkle salt and vinegar over thinly sliced kohlrabi and let it sit for 10 minutes or until it softens and becomes pliable. Then add olive oil, herbs, shaved parmesan and toss. Use equal parts oil and vinegar or more vinegar—kohlrabi can take it. I actually use a 2:1 ratio of vinegar to oil. Colavita white balsamic is my preference. Sizes of kohlrabi bulbs vary, but you can estimate about 1 bulb per person, so if you want the salad to serve 4 people, use 4 kohlrabi bulbs.