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Kohlrabi carpaccio
Nb persons: 4
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| This elegant salad shows off kohlrabi's finer qualities, making the most of its radish-y, water chestnut-y crunch, and takes only minutes to make. Serves four. | |
| 1 medium (or 2 small) | kohlrabi |
| 4-6 | anchovy fillets, (I always use Fish-4-Ever anchovies, from fish-4-ever.com), cut into thin strips |
| 50g | hard goat's cheese |
| 1 tsp | fresh thyme leaves |
| Juice of 1 | lemon |
| 2 tbsp | rapeseed oil |
| Salt | |
| freshly ground black pepper | |
Peel the kohlrabi, slice it into thin slivers with a vegetable peeler and divide these between four plates (or even one larger platter). Scatter the strips of anchovy fillet on top of the kohlrabi, then shave the goat's cheese over, again using a vegetable peeler. Sprinkle on the thyme leaves, squeeze over a spritz of lemon juice and trickle on a little rapeseed oil. Season with salt and pepper to taste, and serve at once.
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