Kohlrabi and Apple Salad

Cook Time: 20 min 

Servings: 4 servings 

Source: Culinary Vegetable Institute at The Chef's Garden

Ingredients: 

• ½  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, peeled, thinly sliced on a Mandoline
• 10-15 leaves baby kale, torn into bite-size pieces (about 2 cups)
• 1 crisp red apple (such as Pink Lady or Honeycrisp), thinly sliced
• 1 crisp green apple, thinly sliced
• 4 tablespoons chopped fresh chives, divided

Directions:

• Toast caraway seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 3 minutes. Let cool, then coarsely chop.
• Whisk caraway, oil, vinegar, and mustard in a large bowl; season with salt and pepper.
• Add kohlrabi, kale, apple, and 2 Tbsp. chives to bowl with dressing and toss to coat; season with salt and pepper.
• Top salad with remaining 2 Tbsp. chives just before serving.