French cuisine · Salads & Mezze

Grated Kohlrabi Salad

Finely grated kohlrabi with lemon, chives and olive oil, crisp and served without cooking.

Ingredients · for 4 servings

• 1 kg kohlrabi
• 1 organic lemon
• 1 bunch chives
• 5 tbsp olive oil
• 1 tsp medium-hot mustard
• 1 tsp sugar
• 1 shallot
• Salt, pepper

Instructions

1. Peel the kohlrabi, generously cutting away any woody spots at the base, and set the tender inner leaves aside for garnish.
2. Grate the bulbs on a coarse grater or shave into thin strips and loosen up in a bowl.
3. Wash the lemon in hot water, finely grate the zest and squeeze the juice; add both to the grated kohlrabi right away and mix.
4. Whisk the mustard with the sugar, salt and pepper, slowly whisk in the olive oil and add the very finely diced shallot.
5. Fold the dressing into the grated kohlrabi and let the salad sit for 10 min. so the shreds soften slightly but stay crisp.
6. Cut the chives into fine rings, fold in and serve the salad chilled, garnished with the tender kohlrabi leaves.