Kohlrabi carrot salad with cream cheese balls

Name: Kohlrabi carrot salad with cream cheese balls
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g Hazelnut kernels; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Honey; 4 TABLESPOONS Sunflower oil; 1 red onion; 100 g Double cream cream cheese; 2 TABLESPOONS ripened cream; 1 small lettuce; 4 Spring onions; 1 (approx. 300 g) Kohlrabi; 200 g Carrots

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

50 g Hazelnut kernels
4 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Honey
4 TABLESPOONS Sunflower oil
1 red onion
100 g Double cream cream cheese
2 TABLESPOONS ripened cream
1 small lettuce
4 Spring onions
1 (approx. 300 g) Kohlrabi
200 g Carrots

Directions

1
Chop the hazelnuts and roast them in a pan without fat for about 3 minutes, remove them. For the vinaigrette, whisk vinegar, salt, pepper and honey. Whip the oil drop by drop into the vinaigrette. Peel and finely dice the onion and stir into the vinaigrette.
2
Mix cheese, cream and nuts, except for 2 tablespoons. Season to taste with salt and pepper. Clean, wash and drain the salad and pluck into bite-sized pieces. Clean, wash and cut spring onions into rings.
3
Clean the kohlrabi and carrots, put some kohlrabi green aside. Peel the vegetables and grate into coarse strips. Arrange salad, spring onion and vegetable rasp on plates. Form cheese cream with 2 teaspoons into cams and spread on the salad.
4
Sprinkle the rest of the nuts on top and sprinkle with vinaigrette. Grey bread tastes good with it.