in Recipes

Snow pea and kohlrabi salad

updated

Spread the love

Ingredients for 4 servings:

  • 2 m.-large kohlrabi
  • 250 g sugar snap peas
  • 100 g lentils, green
  • 1 tbsp coarse-grained mustard
  • 4 tbsp white wine vinegar
  • 4 tbsp buttermilk
  • 4 tbsp rapeseed oil or olive oil
  • 1 tsp curry powder
  • 1 clove(s) garlic, squeezed
  • Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Can also be taken to the office

Cook the lentils until al dente, about 20-25 minutes, then rinse with cold water. Peel the kohlrabi, quarter it, and grate it into thin slices using a mangetout. Briefly blanch the snow peas; they should still have a bite, then halve or third them depending on their size. For the dressing, mix all ingredients well and add to the vegetables. Let the salad stand for at least 30 minutes.

Facebook Comments

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.

Snow pea and kohlrabi salad

Seafood Risotto