Kohlrabi and Apple Salad with Caraway

Ingredients

1 teaspoon caraway seeds

3 tablespoons olive oil

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

Kosher salt, freshly ground pepper

2 medium kohlrabi or 1 medium celery root (celeriac), peeled, thinly sliced on a mandoline

2 small heads frisée, torn into bite-size pieces (about 6 cups)

1 crisp red apple (such as Pink Lady or Honeycrisp), thinly sliced

4 tablespoons chopped fresh chives, divided

Toast caraway seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 3 minutes. Let cool, then coarsely chop.

Whisk caraway, oil, vinegar, and mustard in a large bowl; season with salt and pepper.

Add kohlrabi, frisée, apple, and 2 tablespoons chives to bowl with dressing and toss to coat; season with salt and pepper.

Top salad with remaining 2 tablespoons chives just before serving.