Kohlrabi watercress salad

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
3 1
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. 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. 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. 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.

Nutrition Facts

KCAL
200 kcal
CARBS
5 g
FATS
16 g
PROTEINS
7 g