Kohlrabi salad with cress sour cream

Name: Kohlrabi salad with cress sour cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Eggs; 2-3 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, white pepper; 7-10 Tbsp some sugar, 3 tablespoons of oil; 2-3 (approx. 750 g) Kohlrabi; 1 collar Radishes; 100 g Rocket or frisée salad; 1 (250 g) Mug of sour cream; 150 g Skimmed milk yoghurt; 1/2 Beet Cress

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Eggs
2-3 TABLESPOONS White wine vinegar
7-10 Tbsp salt, white pepper
7-10 Tbsp some sugar, 3 tablespoons of oil
2-3 (approx. 750 g) Kohlrabi
1 collar Radishes
100 g Rocket or frisée salad
1 (250 g) Mug of sour cream
150 g Skimmed milk yoghurt
1/2 Beet Cress

Directions

1
Boil the eggs hard for about 10 minutes. Then quench and peel. Season vinegar with salt, pepper and sugar. Whip oil into it
2
Peel, wash and cut the kohlrabi into fine sticks. Clean and wash the radishes and cut them into thin slices. Clean, wash and drain the rocket well. Cut or pluck the rocket smaller. Mix the salad ingredients with the marinade
3
Stir sour cream and yoghurt until smooth. Season to taste with salt, pepper and sugar. Wash and drain the cress and cut from the bed. Mix with the sour cream. Arrange salad with two egg halves on plates. Pour the cress sour cream over it