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.
1
Clean the kohlrabi. Thinly slice it with celery on a mandoline. Then cut the kohlrabi slices into strips.
- Kohlrabi: 250 g
- Celery stalk: 2 pieces
2
Clean the pomegranate seeds — you will need 0.5 cup.
- Pomegranates: 1 piece
3
In a bowl, mix pomegranate seeds, celery, kohlrabi, and arugula.
- Pomegranates: 1 piece
- Celery stalk: 2 pieces
- Kohlrabi: 250 g
- Rocket (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.
- 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
