Kohlrabi carpaccio with arugula and cress

Name: kohlrabi carpaccio with arugula and cress
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon White wine vinegar; 3 tablespoon olive oil; 15 tablespoon leaf parsley; 2 small kohlrabi; 1 tray cress; arugula; 50 gram Parmesan cheese

Ingredients

1 tablespoon White wine vinegar
3 tablespoon olive oil
15 tablespoon leaf parsley
2 small kohlrabi

1 tray cress
Arugula
50 gram Parmesan cheese

Directions

Extra requirements: mandolin or fine planer.
Finely chop the leaf parsley.
Beat in a bowl the vinegar with olive oil, parsley, some salt and freshly ground pepper to make a dressing.
Peel the kohlrabi with a peeler and then scrape it on the mandolin or with the slicer in wafer-thin slices.
Spread the slices of kohlrabi as carpaccio on plates.
Cut the cress from the bed above a bowl.
Mix the arugula and 1 tablespoon dressing lightly.
Put a large amount of this in the middle on each plate of kohlrabi.
Scrape the Parmesan cheese into wafer-thin slices and place them on the herb.
Drip the remaining parsley dressing over the kohlrabi.