I’ve been impressed with the I Pad edition of Bon Appétit which has squares of pictures of the recipes they feature each month and are organized by category.  The recipes are given in full with the ingredients to the left and the instructions on the right so you read the whole recipe before going on to the other pages which give you a step by step, this time in a larger font to make it easier to follow.  Really a great recipe site, and the recipes themselves are clearly presented, logical, and straightforward.

This month the magazine featured make ahead dishes, which I love, so I noticed each and every one of the pictures depicting the recipes and plan to try several of them.  The first one I tried was their Kohlrabi and apple salad with caraway.

I’ve been meaning to try kohlrabi but did not have a clue what to do with the vegetable and thought this salad would be a good place to start. The caraway in the dressing I thought married really well with the apple and kohlrabi.  I am definitely adding this salad to repertory.

It makes 4 servings of side salad, and 2 servings of luncheon salad.  I added thinly sliced cooked chicken breast to the luncheon salad the second time I tried it and it was even better.

Ingredients:

1. 1 teaspoon caraway seeds
2. 3 tablespoons olive oil
3. 2 tablespoons white wine vinegar
4. 1 tablespoon Dijon mustard
5. Kosher salt and freshly ground black pepper
6. 2 medium kohlrabi, peeled, thinly sliced
7. 2 small heads frisée lettuce. torn into bite-size pieces
8. 1 crisp red apple
9. 4 tablespoons chives – divided 2 & 2
10. 1 cooked chicken breast, thinly sliced (optional for luncheon salad)

Directions:

1. Toast caraway seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 3 minutes. Let cool, then coarsely chop ( I used a small food processor to whisk my dressing, so I skipped the “coarsely chop” step)
2. Whisk caraway, oil, vinegar, and mustard in a large bowl; season with salt and pepper (I whisked the dressing in a food processor & then added it to the bowl)
3. Add kohlrabi, frisée, apple, and the chives to the bowl with the dressing and toss to coat; season with salt & pepper.
4. Top salad with remaining 2 tablespoon chives just before serving.

Related articles

• kohlrabi salad (cookstales.wordpress.com)