Kohlrabi watercress salad

Name: Kohlrabi watercress salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Eggs; 2 (approx. 500 g) Kohlrabi; 7-10 Tbsp Salt; 1 collar (approx. 300 g) Watercress; 1 collar Radishes; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Pepper; 5 TABLESPOONS Oil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Eggs
2 (approx. 500 g) Kohlrabi
7-10 Tbsp Salt
1 collar (approx. 300 g) Watercress
1 collar Radishes
4 TABLESPOONS White wine vinegar
7-10 Tbsp Pepper
5 TABLESPOONS Oil

Directions

1
Boil eggs hard for 10 minutes. Halve the kohlrabi, peel, wash and cut into slices. Blanch in little boiling salted water for about 5 minutes. Drain, quench cold briefly and let drain.
2
Clean and wash watercress and radishes. (Leave a little green by the radishes if you wish). Cut the radishes into slices. Drain eggs, quench cold, peel and dice.
3
Mix vinegar, 1 tablespoon of water, salt and pepper, add oil. Loosely mix the prepared salad vegetables, sprinkle egg cubes over them and pour marinade over everything.