Arugula Salad with Kohlrabi and Pomegranate Seeds

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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
1

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

2

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

3

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

4

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

5

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

Directions

1

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

2

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

3

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

4

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

5

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

Notes

Arugula Salad with Kohlrabi and Pomegranate Seeds
IngredientsDirections
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