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Kohlrabi Salad


For the apple ginger dressing

1 honeycrisp apple, cored and seeded

1 large knob of ginger, unpeeled

3 tablespoons grapeseed oil

Zest and juice of 1 grapefruit

Kosher salt

For the salad

2 cups brussels sprout leaves

Grapeseed oil

3 kohlrabi, thinly sliced

Kosher salt

1 cup baby kale

1 watermelon radish, thinly sliced

1/2 cup pomegranate seeds


  1. Make the dressing: In a blender, combine all dressing ingredients and puree until smooth. Season with additional salt if needed.
  2. Make the salad: Preheat a broiler. Place brussels sprout leaves on a sheet pan and drizzle with oil. Toss to coat. Broil for 3 to 5 minutes, or until the leaves are just starting to char. Set aside.
  3. In a large bowl, toss kohlrabi with a little bit of salt and let sit for 3 to 5 minutes, or until pliable. Add dressing and baby kale and toss to combine. To serve, plate kohlrabi salad and top with watermelon radish, roasted brussels sprout leaves, and pomegranate seeds.
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