Kohlrabi salad with crème fraîche dressing and croutons

Name: Kohlrabi salad with crème fraîche dressing and croutons
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: International
Ingredients: 2 kohlrabi; 0.25 cup crème fraîche; 0.33 oz parsley; 0.25 oz chervil; 0.25 oz chives; 1 clove garlic; 1 tbsp caper; 2 hard boiled eggs; 0.5 baguette; 1 oz hazelnuts; 2 tbsp olive oil; 1 tsp sugar; 1 tsp Worcestershire sauce; 1 tbsp white wine vinegar; 1 lemon; 1.5 oz Parmesan cheese; chives (for serving); salt; pepper

Based on 7 ratings

In app

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

MetricImperial

kohlrabi

25 g

crème fraîche

5 g

parsley

2½ g

chervil

2½ g

chives

½ clove

garlic

½ tbsp

caper

hard boiled eggs

baguette

15 g

hazelnuts

1 tbsp

olive oil

½ tsp

sugar

½ tsp

Worcestershire sauce

½ tbsp

white wine vinegar

lemon

20 g

Parmesan cheese

chives (for serving)

salt

pepper

Utensils

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

Nutrition per serving

Cal378

Fat21 g

Protein14 g

Carb31 g

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!