Kohlrabi Salad with Mustard Vinaigrette
12 oz. kohlrabi, thickly peeled and cut into thin strips
3 inner stalks of celery, thinly sliced or grated
Toss with Mustard Vinaigrette
Mustard Vinaigrette
2 T. Red Wine herbal blend vinegar
1 green onion, finely chopped
1 garlic clove
1 T. Dijon mustard
1 T. chopped parsley
1/3 c. extra virgin olive oil
Salt to taste
Pepper to taste
Combine all ingredients except oil, mix. Add oil gradually in a thin stream while whisking vinaigrette to create an emulsion. Taste, adjust seasonings. Serve