Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 servings
Adapted from: bonappetit.com
1 tsp caraway seeds
3 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp 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 tbsp chopped fresh chives, divided
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.