Kohlrabi-Cucumber-Carpaccio

Name: Kohlrabi-Cucumber-Carpaccio
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Kohlrabis (250 g each); 7-10 Tbsp Salt; 2 Chicken filet (approx. 125 g each); 1 TABLESPOON Oil; 7-10 Tbsp freshly ground white pepper; 7-10 Tbsp Cayenne pepper; 1 collar (125 g) Spring onions; 2 Tomatoes; 1 collar Dill; 2 TEASPOONS Mustard; 75 ml white balsamic vinegar; 7-10 Tbsp Sugar; 40 ml Olive oil; 1 (approx. 500 g) Cucumber; 7-10 Tbsp Dill flags

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Kohlrabis (250 g each)
7-10 Tbsp Salt
2 Chicken filet (approx. 125 g each)
1 TABLESPOON Oil
7-10 Tbsp freshly ground white pepper
7-10 Tbsp Cayenne pepper
1 collar (125 g) Spring onions
2 Tomatoes
1 collar Dill
2 TEASPOONS Mustard
75 ml white balsamic vinegar
7-10 Tbsp Sugar
40 ml Olive oil
1 (approx. 500 g) Cucumber
7-10 Tbsp Dill flags

Directions

1
Clean, wash and quarter the kohlrabis and cut into thin slices. Put the kohlrabis in boiling salted water and cook for about 5 minutes. Then pour into a sieve, drain well and let cool off.
2
Wash the meat, dab dry and cut into small cubes. Heat the oil in a pan and fry the chicken for about 4 minutes, turning it over. Then season with salt, pepper and cayenne pepper.
3
Clean, wash and cut the spring onions into rings. Clean, wash, quarter, seed and cut tomatoes into small cubes. Wash dill, dab dry and chop finely. For the vinaigrette, mix mustard, dill and vinegar well.
4
Season to taste with salt, pepper and sugar. Fold in olive oil. Clean and wash the cucumber and cut it into very thin long strips (if possible with a slicer). Line four plates with kohlrabi slices.
5
Arrange cucumbers on top. Sprinkle with meat, spring onions and tomatoes. Drizzle the vinaigrette evenly on top. Serve garnished with dill flags if you like.