Mizuna Salad with Kohlrabi and Pomegranate Seeds

Ingredients

• 2 large celery stalks
• 1 medium kohlrabi bulb (~8 oz), trimmed and peeled
• 1 small pomegranate
• 3 1/2 cups mizuna (3 oz) or other tender, bitter salad greens such as arugula or dandelion
• 2 tablespoons champagne vinegar
• 1/8 teaspoon coarse salt
• 1/8 teaspoon freshly ground pepper
• 1/8 teaspoon sugar
• 1/2 teaspoon Dijon mustard
• 3 tablespoons extra-virgin olive oil

Recipe Notes

Adapted from Martha Stewart Living

Directions

Using a mandoline or sharp knife, thinly slice the celery and kohlrabi. Cut kohlrabi slices into 1/4-inch wide strips.

Halve the pomegranate and remove enough seeds to yield 1/2 cup (reserve remainder for another use). Add seeds, celery, kohlrabi, and mizuna to a serving bowl.

Whisk together vinegar, salt, pepper, sugar, and mustard. Whisking constantly, add oil in a slow, steady stream; whisk until emulsified. Toss with salad and serve!