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Kohlrabi salad with crème fraîche dressing and croutons

Kohlrabi salad with crème fraîche dressing and croutons

Based on 7 ratings
Hanna Reder

Hanna 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 👌
Preparation
20 min
Baking
10 min
Resting
0 min

Ingredients

2Servings
1
kohlrabi
25 g
crème fraîche
5 g
parsley
g
chervil
g
chives
½ clove
garlic
½ tbsp
caper
1
hard boiled eggs
¼
baguette
15 g
hazelnuts
1 tbsp
olive oil
½ tsp
sugar
½ tsp
Worcestershire sauce
½ tbsp
white wine vinegar
½
lemon
20 g
Parmesan cheese
chives (for serving)
salt
pepper
MetricImperial

Utensils

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

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How-To Videos

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How to chop green herbs

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How to cook the perfect egg

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How to zest citrus fruits

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

Nutrition per serving

Cal378
Fat21 g
Protein14 g
Carb31 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.
    • 1 kohlrabi
    • 5 g parsley
    • g chervil
    • 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

    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.
    • 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

    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.
    • 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

    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!
    • 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!

    Kohlrabi salad with crème fraîche dressing and croutons

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