Green salad with kohlrabi and pomegranate seeds

4 servings

20 minutes

Green salad with kohlrabi and pomegranate seeds is an exquisite blend of fresh vegetables and fruits that perfectly reflects the spirit of French cuisine. Kohlrabi, with its crunchy texture and light sweetness, harmonizes beautifully with the tartness of pomegranate seeds and aromatic arugula. The dressing made from champagne vinegar, Dijon mustard, and olive oil adds sophistication to the flavor, turning this salad into a true gastronomic masterpiece. Light and refreshing, it is perfect for summer dinners or as an accompaniment to main dishes. Each spoonful offers crunch, tenderness, and subtle notes of sweetness and acidity that make this salad unforgettable.

Energy value per serving

• Calories: 189.2
• Proteins: 3.7g
• Fats: 13.8g
• Carbohydrates: 21.3g

Ingredients

• Celery stalk: 2 pc
• Kohlrabi: 250 g
• Grenades: 1 pc
• Arugula: 90 g
• Champagne Vinegar: 2 tbsp
• Coarse salt: to taste
• Freshly ground black pepper: to taste
• Sugar: 0.1 tsp
• Dijon mustard: 0.5 tsp
• Extra virgin olive oil: 3 tbsp

Cooking steps

1. Clean the kohlrabi. Thinly slice it with celery on a mandoline. Then cut the kohlrabi slices into strips.

   Required ingredients:

   • Kohlrabi: 250 g
   • Celery stalk: 2 pieces

2. Clean the pomegranate seeds — you will need 0.5 cup.

   Required ingredients:

   • Grenades: 1 piece

3. In a bowl, mix pomegranate seeds, celery, kohlrabi, and arugula.

   Required ingredients:

   • Grenades: 1 piece
   • Celery stalk: 2 pieces
   • Kohlrabi: 250 g
   • Arugula: 90 g

4. In a small bowl, mix vinegar, salt, pepper, sugar, and mustard. While whisking, add the oil. Drizzle over the salad and toss.

   Required ingredients:

   • Champagne Vinegar: 2 tablespoons
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste
   • Sugar: 0.1 teaspoon
   • Dijon mustard: 0.5 teaspoon
   • Extra virgin olive oil: 3 tablespoons