Kohlrabi salad with crème fraîche dressing and croutons

Based on 3 ratings
Johanna

Johanna

Test Kitchen Manager and Chef

“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!