Kohlrabi is much like a large radish crossed with broccoli. This salad is tart, slightly bitter, and salty.
- ¼ cup olive oil
- 1½ tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 kohlrabi
- 4 cups arugula
- 2 tablespoons capers
Whisk together oil, vinegar, and Dijon mustard. Season with salt and pepper. Peel kohlrabi and shave into paper-thin slices using a mandoline. Toss with half of the vinaigrette. Incorporate the remaining vinaigrette with the arugula. Place kohlrabi slices on top of arugula. Sprinkle with capers.