Green Apple, Fennel and Kohlrabi Salad

Veronique Cardon, MS

This delicious salad was used at a Suppers meeting as a base to learn how to use a mandoline. The mandoline is crucial to get the apple, fennel and kohlrabi sliced perfectly and evenly. You can be creative and add spiralized carrots for color. You can also use a celery root or celeriac instead of the fennel.

Print Recipe

Course Salsas, Salads & Slaws

Servings 4 servings

Ingredients

2 medium kohlrabi peeled and thinly sliced on a mandoline
1 green apple cut big chunks then thinly sliced on mandoline
1 fennel bulb outer layer removed, thinly sliced on mandoline
1 baby arugula
1 large onion finely chopped
1 or 2 sprigs fresh chives chopped
1 teaspoon caraway seeds
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
salt and freshly ground pepper to taste

Instructions

Combine the arugula, fennel, kohlrabi, apple slices, and chopped onion in a large bowl. Toast the caraway seeds in a pan, for a couple of minutes over medium heat, to release the fragrance. Set aside.Whisk the olive oil, vinegar, mustard, and caraway seeds. Add salt and pepper to taste. Toss the salad with the vinaigrette.Before serving, garnish with chives. (Recipe♦455)

Notes

Caraway seeds are very small black seeds and look a little bit like cumin. They have a pungent, anise-like flavor and aroma that comes from essential oils, mostly carvone and limonene. Caraway seeds are used as a spice in breads, especially rye bread or in some cakes.