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Kohlrabi and apple salad with curry dressing

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Ingredients for 4 servings:

  • 2 egg yolks
  • 2 tsp mustard
  • 1 tbsp balsamic vinegar, white
  • 150 ml rapeseed oil
  • 1 apple
  • 2 tbsp tomatoes, pureed
  • 200 g crème fraîche
  • 2 tbsp curry
  • 2 tbsp lemon juice, freshly squeezed
  • 2 kohlrabi
  • 2 tbsp honey
  • ½ bunch of spring onions
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Whisk the egg yolk with the mustard, vinegar, salt, and pepper. Then, while stirring constantly, add the rapeseed oil in a thin stream to create a thick dressing. Wash and peel the apple, finely slice it, and mix it with the passata, crème fraîche, and curry powder. Add the lemon juice. Peel the kohlrabi, cut it into thin sticks, and add it to the dressing. Finely slice the spring onions and fold them in. Season to taste with salt, pepper, and honey. This salad tastes great with bratwurst, schnitzel, or meatballs.

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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.

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