Monday, July 15, 2013

'Carpaccio' of Kohlrabi with Radishes and Blue Cheese

2 small, young kohlrabi
6 young radishes (try substituting carrots or leeks)
4 Tbsp (60 ml) extra-virgin olive oil
4 tsp (20 ml) white wine vinegar, or white balsamic vinegar
a pinch of Hot English mustard powder
blue cheese (Gorgonzola, Roquefort, or whatever you fancy)
flaky sea salt
freshly milled black pepper
Strip the leaves off the kohlrabi and cut off the tops and bottoms. Using a mandolin, cut the bulbs into paper-thin slices. Do the same with the radishes. Arrange the kohlrabi and radish slices on a platter, or on individual salad plates. Whisk the olive oil, white wine vinegar and mustard powder together in a small bowl, and drizzle the dressing over the slices. Season well with salt and pepper, and sprinkle with crumbled blue cheese

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