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AmyBeth
Kohlrabi carpaccio with arugula and cress
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Ingredients
Directions
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Extra requirements: mandolin or fine planer.
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Finely chop the leaf parsley.
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Beat in a bowl the vinegar with olive oil, parsley, some salt and freshly ground pepper to make a dressing.
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Peel the kohlrabi with a peeler and then scrape it on the mandolin or with the slicer in wafer-thin slices.
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Spread the slices of kohlrabi as carpaccio on plates.
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Cut the cress from the bed above a bowl.
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Mix the arugula and 1 tablespoon dressing lightly.
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Put a large amount of this in the middle on each plate of kohlrabi.
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Scrape the Parmesan cheese into wafer-thin slices and place them on the herb.
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Drip the remaining parsley dressing over the kohlrabi.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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