Green Apple, Fennel and Kohlrabi Salad

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.

Source: Veronique Cardon, MS

Ingredients

2
medium kohlrabi (peeled and thinly sliced on a mandoline)
1
green apple (rough chopped, then thinly sliced on mandoline)
1
fennel bulb (outer layer removed, thinly sliced on mandoline)
1 box
baby arugula
1
large onion (finely chopped)
1 handful
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)
Yields:
servings

Additional 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.

Instructions

Combine the arugula, fennel, kohlrabi and apple slices in a large bowl and add the chopped onion. 

Toast the caraway seeds for a couple of minutes over medium heat in a pan 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.