KOHLRABI-Apple and Kohlrabi Salad with Caraway and Mint Vinaigrette

By Unblond1

Ingredients

• DRESSING:
• 3 small to medium size Kohlrabi, peeled and thinly sliced
• 1 large Honey Crisp Apple (you can also use a Fuji or other sweet apples)
• 2 small heads frisée, torn into bite-size pieces (about 6 cups)
• 4 tablespoons chopped fresh chives, divided
• 1 teaspoon Caraway Seed, lightly toasted and chopped
• 3 tablespoons olive oil
• 1 Tablespoon Grainy Dijon Mustard
• 2 Tablespoons white wine or Apple Cider Vinegar
• 2 Tablespoons fresh Mint, roughly chopped
• 1 teaspoon Honey
• Kosher salt, freshly ground pepper

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

1. In a small skillet over medium heat, lightly toast the caraway seeds. Roughly chop and set aside to cool. You may want to use a small plastic bag and a mallet to do this because these seeds will 'pop' all over your counter when you try to chop them on a cutting board. Roughly chop the Mint.

2. In a large bowl whisk together the vinegar, Dijon, honey, salt and pepper and toasted caraway seeds. Whisk in oil and set aside.

3. Using a Mandoline thinly slice the kolhrabi; you should have about 2 cups. If you don't have a mandoline you could also do this in a food processor or by hand. Just make them as thin as possible.

4. Core and slice the apples as thinly as you can. I found that this was better done by hand than with the mandoline, since the apple was super juicy and I didn't want to lose all of that sweet juice on the counter.

5. Toss together the apples, kohlrabi and frisée in the vinaigrette bowl. Toss in the Mint and gently mix together. Garnish with the chives if you have them. You can serve immediately or let the flavors meld a bit longer covered and refrigerated for a couple of hours.

Calories 159.0
Total Fat 10.7 g
Saturated Fat 1.5 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 7.5 g
Cholesterol 0.0 mg
Sodium 132.0 mg
Potassium 65.6 mg
Total Carbohydrate 16.5 g
Dietary Fiber 5.7 g
Sugars 9.2 g
Protein 1.8 g