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Kohlrabi salad with hazelnut kernels

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Ingredients for 1 servings:

  • 1 m.-large kohlrabi
  • 2 tbsp hazelnuts
  • 1 tbsp oil (hazelnut), alternatively rapeseed oil
  • 1 tbsp white wine vinegar
  • 1 tsp mustard, medium hot
  • n. B. Salt
  • n. B. Pfeffer

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 15 minutes

Wash, peel, and grate the kohlrabi. Then roast the hazelnuts without fat until fragrant, then roughly chop and add to the kohlrabi. Mix the oil, vinegar, and mustard and season with salt and pepper. Add the mixture to the salad and mix well. The longer the salad sits, the better it tastes!

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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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