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Kohlrabi Salad with Grapefruit Vinaigrette

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This refreshing kohlrabi salad features raw kohlrabi, beets, and pink grapefruit, tossed with a tangy grapefruit vinaigrette.

Ingredients

Scale
  • 1 bunch baby kale or Tuscan kale
  • 1 head Bibb lettuce
  • 1 kohlrabi
  • 1 beet
  • 2 carrots
  • 1 grapefruit
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 6 tablespoons olive oil
  • 1/4 cup pepitas (or chopped nuts)

Instructions

  1. Remove the stems from the kale and chop it into bite-sized pieces. Chop the lettuce into bite-sized pieces.
  2. Peel the kohlrabi, beet, and carrots and chop them into matchsticks (julienne); take care when peeling the beet as the color can stain. Remove the sections from one half of the grapefruit and peel them.
  3. In a medium bowl, whisk together 2 tablespoons grapefruit juice from the other half of the grapefruit, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground pepper. Gradually whisk in the olive oil one tablespoon at a time until a creamy emulsion forms. Taste and add additional grapefruit juice as desired.
  4. To serve, place vegetables on serving plates or in bowls. Top with grapefruit vinaigrette and pepitas.

Find it online: https://www.acouplecooks.com/kohlrabi-salad/