Prep Time: 15 minutes Cook Time: 20 minutes Servings: 4 servings Adapted from: bonappetit.com
INGREDIENTS
Dressing 1 tsp caraway seeds 3 tbsp olive oil 2 tbsp white wine vinegar 1 tbsp Dijon mustard Kosher salt and freshly ground black pepper Salad 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
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.