in Recipes

Kohlrabi salad with cress cream

updated

Spread the love

Ingredients for 4 servings:

  • 2 tbsp white wine vinegar
  • salt and pepper
  • 1 pinch(s) of sugar
  • 2 kohlrabi
  • 100 g iceberg lettuce
  • 4 tomatoes
  • ½ cucumber(s)
  • 1 cup sour cream
  • 150 g yogurt
  • ½ box of cress
  • 4 eggs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Hard-boil eggs, peel, and quarter. Combine vinegar with sugar and salt, pepper, and season with sugar. Whisk in oil. Peel kohlrabi and cut into thin sticks. Trim and chop lettuce, quarter tomatoes, and slice cucumber. Mix everything. Fold in marinade. Stir in sour cream and yogurt until smooth, season with salt and pepper, and fold in cress. Divide salad among plates, place eggs on top, and drizzle with cress cream.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Vegetable and minced meat stew

Ensaimadas