Kohlrabi salad with crème fraîche dressing and croutons

Step 1/ 4

• 1 kohlrabi
• 5 g parsley
• 2½ g chervil
• 2½ g chives
• ½ clove garlic
• ½ tbsp caper
• 1 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

• ¼ baguette
• 15 g hazelnuts
• ½ 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

• 25 g crème fraîche
• ½ tsp sugar
• ½ tsp Worcestershire sauce
• ½ tbsp white wine vinegar
• ½ tbsp olive oil
• ½ 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

• 20 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!

Enjoy your meal!