Kohlrabi Salad with Grapefruit Vinaigrette
This refreshing kohlrabi salad features raw kohlrabi, beets, and pink grapefruit, tossed with a tangy grapefruit vinaigrette.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Salad
- Method: Raw
- Cuisine: American
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
- Remove the stems from the kale and chop it into bite-sized pieces. Chop the lettuce into bite-sized pieces.
- 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.
- 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.
- 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/