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Kohlrabi carpaccio

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Ingredients for 1 servings:

  • ½ kohlrabi
  • a few stalks of arugula
  • some Parmesan
  • 1 pinch of chili salt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp balsamic vinegar, white
  • some thyme and parsley
  • some salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the kohlrabi and slice it very thinly using a slicer or a vegetable slicer. Brush a shallow plate with 1 tablespoon of olive oil and arrange the kohlrabi slices on it in a fan shape. Drizzle with chili salt, lemon juice, and vinegar. Top with arugula and Parmesan cheese. Season with salt, pepper, and herbs. Drizzle with the remaining oil. Eat immediately or store in the refrigerator, covered with plastic wrap, until ready to serve.

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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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