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Spinach salad with kohlrabi

updated

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Ingredients for 4 servings:

  • 1 kohlrabi bulb(s)
  • 1 bowl of fresh spinach
  • 1 tangerine(s)
  • ½ apple
  • 1 ½ tbsp oil (butter oil)
  • pepper
  • 1 pinch(s) of sugar
  • 1 tsp mixed herbs (scattered herbs, garden herbs)
  • 2 cl white wine vinegar
  • 1 tbsp, sautéed hazelnuts, chopped

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

light, fresh and fruity

First, prepare a marinade using the listed dressing ingredients. Peel, dice, and chop the kohlrabi. Wash the apple, halve it, core it, and cut it into small pieces. Peel the tangerine, remove the skin, and cut it into small pieces. Add any juice that runs through it to the marinade. Add everything to the marinade and mix well. Sort the spinach, wash it, and drain well. Then arrange on plates. Place the marinated fruit and vegetables on top and garnish with hazelnuts.

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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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