Arugula Salad with Kohlrabi and Pomegranate Seeds

Arugula Salad with Kohlrabi and Pomegranate Seeds

Yields1 Serving

2 large celery stalks (could use a little finely shredded celeriac instead)

1 medium kohlrabi bulb (8 ounces), trimmed and peeled

1 small pomegranate

3 1/2 cups arugula

2 tablespoons champagne vinegar

1/8 teaspoon coarse salt

1/8 teaspoon freshly ground pepper

1/8 teaspoon sugar

1/2 teaspoon Dijon mustard

3 tablespoons extra-virgin olive oil

Using a mandoline or a sharp knife, thinly slice the celery and kohlrabi. Cut kohlrabi slices into 1/4-inch-wide strips.

Halve pomegranate; remove enough seeds to yield 1/2 cup (reserve remainder for another use).

Add seeds, celery, kohlrabi, and arugula to a serving bowl.

Whisk together vinegar, salt, pepper, sugar, and mustard.

Whisking constantly, add oil in a slow, steady stream; whisk until emulsified. Toss with salad.

Ingredients

2 large celery stalks (could use a little finely shredded celeriac instead)

1 medium kohlrabi bulb (8 ounces), trimmed and peeled

1 small pomegranate

3 1/2 cups arugula

2 tablespoons champagne vinegar

1/8 teaspoon coarse salt

1/8 teaspoon freshly ground pepper

1/8 teaspoon sugar

1/2 teaspoon Dijon mustard

3 tablespoons extra-virgin olive oil

Using a mandoline or a sharp knife, thinly slice the celery and kohlrabi. Cut kohlrabi slices into 1/4-inch-wide strips.

Halve pomegranate; remove enough seeds to yield 1/2 cup (reserve remainder for another use).

Add seeds, celery, kohlrabi, and arugula to a serving bowl.

Whisk together vinegar, salt, pepper, sugar, and mustard.

Whisking constantly, add oil in a slow, steady stream; whisk until emulsified. Toss with salad.

Arugula Salad with Kohlrabi and Pomegranate Seeds