Bon Appétit (October 2013)
Spring and summer salads are so easy. You can just look around, grab a handful of whatever produce you see, and toss it with some oil and vinegar. Tender lettuces in the early spring? Spicy arugula at the start of summer? Delicious -- and effortless.
Autumn and winter salads take a little more work. Of course there are still wonderful fruits and vegetables to be had. But fall and winter salads require a little more thoughtfulness. Often they rely on ingredients other than greens. And we've made plenty of them. Celery and Fennel. Rhutabaga and Turnip. Squash. Squash. And more squash.
We couldn't resist trying one more, with Bon Appetit's Kohlrabi and Apple Salad with Caraway.
This salad is all about the dressing. This Caraway Vinaigrette deserves to be made, and soon.
It's essentially a basic mustard vinaigrette, but the addition of caraway seeds is really phenomenal. (If you're not familiar with caraway, it's the seed that gives rye bread its distinctive earthy, "dark" flavor.) Here, the toasted caraway seeds take a familiar dressing and spruce it up for fall.
The creamy caraway vinaigrette is perfect with the crunchy kholrabi and sweet apples. And yes, there are greens. The recipe calls for frisée; we couldn't find any, so we subbed in escarole. But this salad isn't really about the greens: It's all about the kohlrabi, apple and caraway vinaigrette.
We've already made this dressing twice in the past week, and we'll no doubt make it again and again.
Hello, caraway! Hello, fall!
Kohlrabi and Apple Salad with Caraway
Bon Appétit (October 2013) - Recipe by Chris Morocco
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Nutritional Information available at BonAppetit.com
(This photo: Bon Appétit/Hirsheimer & Hamilton)
Servings: 4 | Total time: 20 minutes
INGREDIENTS
1 teaspoon caraway seeds3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
2 medium kohlrabi or 1 medium celery root (celeriac), peeled, thinly sliced on a mandoline
2 small heads frisée, torn into bite-size pieces (about 6 cups)
1 crisp red apple (such as Pink Lady or Honeycrisp), thinly sliced
4 tablespoons chopped fresh chives, divided
DIRECTIONS
Toast caraway seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 3 minutes. Let cool, then coarsely chop.
Whisk caraway, oil, vinegar, and mustard in a large bowl; season with salt and pepper.
Add kohlrabi, frisée, apple, and 2 Tbsp. chives to bowl with dressing and toss to coat; season with salt and pepper.
Top salad with remaining 2 Tbsp. chives just before serving.
