SALAD WITH KOHLRABI & POPPYSEED DRESSING

Recipe by the Leek and the Carrot

This is a delightful spring salad with a simple and versatile dressing. I serve it here just with greens, kohlrabi, and lots of chives, but if you have things like radishes, turnips, or snap peas, feel free to add them in as well. The dressing is substantial enough, it can stand up to a lot of vegetables. Radishes should be very thinly sliced, turnips should be halved or quartered and thinly sliced, and snap peas should be sliced on the diagonal. Alternatively, if you want your greens for something else, halve the dressing and serve it just with kohlrabi and chives for a slaw. 

Serves 4-6

Takes 20 minutes

Ingredients:

1 kohlrabi, cut into matchsticks

1 bunch chives, minced or thinly sliced

6-8 cups lettuce mix

1/2 cup toasted, shelled pistachios

Poppyseed Dressing:

1/2 cup whole fat Greek yogurt

1/4 cup mayonnaise

1/4 cup rice wine vinegar

2 tablespoons olive oil

1 tablespoon poppy seeds 

1/2 teaspoon kosher salt

Directions:

1. In a small bowl, whisk together all dressing ingredients until smooth. 

2. In a medium bowl, toss kohlrabi and chives with half the dressing.

3. Divide greens among 4-6 salad bowls. Drizzle with remaining dressing, start light. You may not need it all, depending on your preference. Top with kohlrabi mixture. Sprinkle with any additional veggies you decide to include (see note at the beginning) and finish with pistachios. 

Note: If you don’t plan to eat this all the first day, store the dressing and nuts separate from the veggies.