Kohlrabi carpaccio

Ingredients for 2 servings:

• 1 kohlrabi
• 30 g arugula
• 1 organic lime(s) or organic lemon
• 2 organic oranges
• 2 tbsp olive oil, good
• 1 garlic clove(s)
• 1 chili pepper(s), red
• salt and pepper
• ¼ tsp sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 20 minutes; Total time approx. 45 minutes

Peel the kohlrabi and cut into thin slices; it’s better to grate it. The slices should be very thin. Sprinkle the kohlrabi slices with 1 teaspoon of salt and let them sit. In the meantime, clean, wash, and pat dry the arugula. Wash the lime or lemon and the oranges in hot water, rub them dry, and zest each 1 tablespoon with a zester. Juice the lime. Peel both oranges so that the white pith is also removed. Cut out the segments between the membranes over a bowl. Fillet them. Squeeze the membranes out of each one by hand. Stir the lime or lemon juice and olive oil into the orange juice. Peel the garlic clove and press it through a press or chop it into very fine pieces (this works best with a garlic press). Deseed the chili lengthwise, wash it, and cut the flesh into small cubes, then add it to the citrus juice. Season the marinade with salt, pepper, and sugar. Rinse the kohlrabi slices and pat dry. Arrange on plates with the orange segments and arugula. Drizzle with the marinade and sprinkle with orange and lime zest strips. Let rest in the refrigerator for about 15-20 minutes.