Kohlrabi salad with crème fraîche dressing and croutons

Based on 5 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“The most important thing about this salad is cutting the kohlrabi. The flavor of raw cabbages develops best if you finely slice them. If you feel unsteady using a knife for this, grab a peeler which makes cutting a lot easier!”

Difficulty

Easy 👌
20
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
kohlrabi
50 g crème fraîche
10 g parsley
5 g chervil
5 g chives
1 clove garlic
1 tbsp caper
hard boiled eggs
½ baguette
30 g hazelnuts
2 tbsp olive oil
1 tsp sugar
1 tsp Worcestershire sauce
1 tbsp white wine vinegar
lemon
40 g Parmesan cheese
chives (for serving)
salt
pepper
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • peeler
  • baking sheet
  • bowl
  • fine grater
  • citrus press

Nutrition per serving

Cal
378
Protein
14 g
Fat
21 g
Carb
31 g
  • Step 1/4

    Preheat oven to 160°C/320°F. Peel kohlrabi and slice thinly into rounds using the peeler. Finely chop parsley, chervil, chives, garlic, and capers. Divide cooked eggs into eights.
    • kohlrabi
    • 10 g parsley
    • 5 g chervil
    • 5 g chives
    • 1 clove garlic
    • 1 tbsp caper
    • hard boiled eggs
    • oven
    • cutting board
    • knife
    • peeler

    Preheat oven to 160°C/320°F. Peel kohlrabi and slice thinly into rounds using the peeler. Finely chop parsley, chervil, chives, garlic, and capers. Divide cooked eggs into eights.

  • Step 2/4

    Dice baguette and transfer to a baking sheet with hazelnuts. Toss with half of the olive oil and season with salt. Bake at 160°C/320°F for approx. 10 – 12 min. or until the croutons are crispy and golden brown.
    • ½ baguette
    • 30 g hazelnuts
    • 1 tbsp olive oil
    • salt
    • baking sheet

    Dice baguette and transfer to a baking sheet with hazelnuts. Toss with half of the olive oil and season with salt. Bake at 160°C/320°F for approx. 10 – 12 min. or until the croutons are crispy and golden brown.

  • Step 3/4

    Add crème fraîche, sugar, Worcestershire sauce, white wine vinegar, and remaining olive oil to a bowl and stir to combine. Add chopped herbs, garlic, capers, lemon juice and lemon zest and stir again. Season with salt and pepper to taste.
    • 50 g crème fraîche
    • 1 tsp sugar
    • 1 tsp Worcestershire sauce
    • 1 tbsp white wine vinegar
    • 1 tbsp olive oil
    • lemon
    • salt
    • pepper
    • bowl
    • fine grater
    • citrus press

    Add crème fraîche, sugar, Worcestershire sauce, white wine vinegar, and remaining olive oil to a bowl and stir to combine. Add chopped herbs, garlic, capers, lemon juice and lemon zest and stir again. Season with salt and pepper to taste.

  • Step 4/4

    Toss kohlrabi with dressing and serve on plates. Top with crispy croutons, egg slices, hazelnuts, and freshly grated Parmesan cheese. Sprinkle fresh chives on top and enjoy!
    • 40 g Parmesan cheese
    • chives (for serving)

    Toss kohlrabi with dressing and serve on plates. Top with crispy croutons, egg slices, hazelnuts, and freshly grated Parmesan cheese. Sprinkle fresh chives on top and enjoy!