Kohlrabi and apple carpaccio
Carpaccio goes crunchy and vegan – with kohlrabi and apple. Walnuts, pine nuts and cress are the ideal topping. Simply delicious!
- Chop the walnuts, toast together with the pine nuts in a dry pan and set aside. Combine the ingredients for the dressing in a small bowl and set aside.
- Peel the kohlrabi and use a peeler to cut it into wafer-thin strips. Wash the apple, remove the stalk and slice thinly using the peeler.
- To serve, arrange the kohlrabi and apple slices alternately in circles on two plates. Drizzle over the dressing and garnish with the toasted nuts and a little cress.
For the carpaccio
Apple, crisp (e.g. Elstar)
For the dressing
Salt & pepper