I decided it was time to try one of these funny-looking vegetables I keep passing by at the grocery store — the kohlrabi. High in Vitamin C and containing heart-healthy nutrients and antioxidant properties, kohlrabi seems to be gaining in popularity and attention; Time Magazine called it the next superfood. Some studies show it might even have protective benefits against certain kinds of cancer (Source: Livestrong/University of Maryland Medical Center). Kohlrabi’s flavor is somewhere between cabbage and broccoli stems, and it has a nice crunch to it when eaten raw. In terms of its appearance, I think it’s kind of an eerie, other-worldly thing:
Haha! Did I get you to smile?
So, with all the hype and fervor over kohlrabi these days, my plan was to make this alien creature the star of my salad creation here. I chopped it into little matchsticks along with some royal gala apples, and combined them with tender mâche and some mint. For the dressing, I fixed up a poppyseed dressing, creamy but healthful with yogurt, honey, and a kick of mustard. I loved the crunch of the kohlrabi and apples, but I actually think the poppyseed dressing was the star ingredient. So creamy and flavorful, and the crisp little poppyseeds complement the crunch of the salad. Drizzle generously and enjoy some simple, healthful, out-of-this-world eating!
Kohlrabi, Apple & Mâche Salad with Poppyseed Dressing
(Makes 2 salads)
- 1 kohlrabi, stems and core removed and outer layer sliced off, then cut into matchsticks
- 2 royal gala apples, cut into matchsticks (I left the nice red & yellow peels on for more color & texture)
- 2 cups mâche (also called field salad or lamb’s lettuce)
- handful of mint leaves, torn by hand
- 1/2 cup Greek yogurt
- salt & pepper to taste
- 2 tsp. honey
- 2 tsp. white wine vinegar
- 1/2 tsp. grainy Dijon mustard
- 4 tsp. poppy seeds
- 2-3 Tbs. olive oil
Directions: In a large bowl, combine the matchstick kohlrabi & apples, mâche & mint. Fix the dressing: combine in a medium bowl the yogurt, salt & pepper, honey, vinegar, mustard and poppy seeds; whisk while slowly adding the olive oil until it reaches the desired consistency. Taste and adjust seasonings, then drizzle generously (most of it) over salad and toss. Serve immediately, with extra dressing on the side.