Radish kohlrabi carpaccio

Name: Radish kohlrabi carpaccio
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 Small onion (e.g. red); 1/2 bunch fresh or 1 tablespoon of frozen chives; 2 TABLESPOONS Vinegar (e.g. herb vinegar); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 2-3 TABLESPOONS Oil; 1 collar Radishes; 1 (approx. 150 g) Kohlrabi; several sheets Lettuce; 4 tsp (40 g) Sour cream or crème fraîche; 7-10 Tbsp Chervil leaves

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 Small onion (e.g. red)
1/2 bunch fresh or 1 tablespoon of frozen chives
2 TABLESPOONS Vinegar (e.g. herb vinegar)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
2-3 TABLESPOONS Oil
1 collar Radishes
1 (approx. 150 g) Kohlrabi
several sheets Lettuce
4 tsp (40 g) Sour cream or crème fraîche
7-10 Tbsp Chervil leaves

Directions

1
Peel and finely chop the onion. Wash the chives, shake dry and cut into fine rolls. Mix vinegar, salt, pepper and sugar. Fold in the oil well. Stir in diced onion and chives
2
Clean and wash radishes. Peel and wash kohlrabi. Cut or slice both into very thin slices
3
Wash the salad, shake dry and arrange on plates. Arrange the vegetables in a rosette shape on top. Sprinkle with the marinade and leave to stand for a short time. Add one blob of sour cream each. Garnish with chervil leaves if desired.
4
A carpaccio is actually an Italian dish: In the original, raw beef fillet is cut into wafer-thin slices and sprinkled with olive oil and lemon juice