A classic, authentic carpaccio of raw kohlrabi, thinly sliced, dressed with olive oil and lemon, and enhanced with Parmesan shavings and arugula. A simple, refreshing Italian antipasto.
Ingredients
- 1 piece kohlrabi
- 1 piece lemon
- 30 ml extra-virgin olive oil
- 30 g Parmesan (in a block)
- 50 g arugula
- to taste fleur de sel
- to taste freshly ground black pepper
Method
- Wash and peel the kohlrabi. Using a mandoline or a very sharp knife, slice it into very thin rounds (about 1 to 2 mm thick).
- Arrange the rounds in a rosette on two flat plates, overlapping them slightly to cover the entire surface.
- Squeeze the lemon and drizzle it evenly over the kohlrabi. Drizzle the olive oil over each plate.
- Season with a pinch of fleur de sel and black pepper.
- Use a vegetable peeler to shave the Parmesan and distribute the shavings over the carpaccio.
- Place the washed and dried arugula in the center of or around the carpaccio.
- Serve immediately, or let it marinate for 5 minutes at room temperature so the flavors can mingle.
Nutrition
Per serving
- Energy
- 237.9 kcal
- Protein
- 7.16 g
- Carbohydrate
- 9.39 g
- Fat
- 20.2 g
- Fibre
- 3.65 g
- Calcium
- 186.54 mg
- Iron
- 0.72 mg
- Magnesium
- 37.79 mg