Carpaccio of kohlrabi with caper dressing

Raw kohlrabi has a lovely crunch to it and therefore makes a lovely and light summer salad to go with freshly grilled fish. But even on its own, e.g. brushed with some pumpkinseed oil pesto or green kernel and goat’s cheese pesto it is a delightful little starter. Or try serving it with some baked goat’s cheese or thinly sliced smoked beef ham/osso collo (available in Italian Delis) for a more substantial appetiser. I am not a big fan of cooked kohlrabi though. In fact, I can’t even eat it, that’s how much I dislike it. But if you do like coiled kohlrabi, try this one: Peel 2 small or one large kohlrabi and a few potatoes, cut both vegetables into chunky sticks and boil them salted water until tender. Heat a few tablespoons of butter in a pan and add 3 or 4 heaped tablespoons of dried breadcrumbs. Drain the vegetable sticks and add them to the pan. Cover with the butter-breadcrumb mix and serve as a light meal with green salad on the side.
Carpaccio of kohlrabi with caper dressing, for 2
: 1 kohlrabi, peeled and (thinly) slices
: 3-4 radishes, sliced
: 1tsp salted capers
: juice of ½ lemon
: olive oil
: few leaves of lemon balm

Arrange the sliced kohlrabi together with the radishes on a plate.
To make the dressing, slightly mash the capers and mix them with some lemon juice and olive oil. Drizzle the vinaigrette over the kohlrabi. Garnish with a few leaves of lemon balm.
Serve very thinly slices carpaccio of kohlrabi with freshly baked focaccia as starter or – if cut into slightly thicker slices - serve it as a side dish/salad to meat and fish.