Hirsheimer & Hamilton
If you’ve never bought kohlrabi before, here’s a great reason to try it.
Recipe information
Total Time
20 minutes
Yield
4 Servings
Ingredients
1 teaspoon caraway seeds
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
2 medium kohlrabi or 1 medium celery root (celeriac), peeled, thinly sliced on a mandoline
2 small heads frisée, torn into bite-size pieces (about 6 cups)
1 crisp red apple (such as Pink Lady or Honeycrisp), thinly sliced
4 tablespoons chopped fresh chives, divided
Preparation
Step 1
Toast caraway seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 3 minutes. Let cool, then coarsely chop.
Step 2
Whisk caraway, oil, vinegar, and mustard in a large bowl; season with salt and pepper.
Step 3
Add kohlrabi, frisée, apple, and 2 Tbsp. chives to bowl with dressing and toss to coat; season with salt and pepper.
Step 4
Top salad with remaining 2 Tbsp. chives just before serving.
Nutrition Per Serving
Calories (kcal) 210 Fat (g) 11 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 27 Dietary Fiber (g) 6 Total Sugars (g) 9 Protein (g) 4 Sodium (mg) 410
