|50 g||crème fraîche|
|2||hard boiled eggs|
|2 tbsp||olive oil|
|1 tsp||Worcestershire sauce|
|1 tbsp||white wine vinegar|
|40 g||Parmesan cheese|
|chives (for serving)|
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.
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.
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.
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!