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Kohlrabi carpaccio with tomato dressing

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Ingredients for 4 servings:

  • 3 kohlrabi
  • 200 g tomatoes
  • 4 tbsp olive oil
  • 1 tbsp, levelled sugar
  • 1 tbsp Balsamic vinegar, white
  • 1 tbsp chives, cut into fine rolls
  • 40 g Parmesan, sliced
  • salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Total time approx. 55 minutes

Peel the kohlrabi and cut into wafer-thin slices. Wash the tomatoes, remove the stems and seeds, and cut into small cubes. Arrange the kohlrabi slices slightly overlapping on four plates and sprinkle with the diced tomatoes. For the dressing, combine the olive oil, vinegar, sugar, chives, pepper, and salt and pour over the carpaccio. Cover and let stand for about 30 minutes. Sprinkle with Parmesan shavings before serving.

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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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Kohlrabi carpaccio with tomato dressing