Kohlrabi Salad
Waldstauden Roggenbrot
August 2025
Recipe by Joseph Brot
- Preheat the oven to 170 °C, top and bottom heat.
- Cut the stale bread into large cubes and blend finely in the Thermomix at high speed in intervals. Alternatively, cut the bread into large cubes and then crumble it with your hands. Mix with the remaining ingredients and place on a baking sheet lined with parchment paper. Bake for 20 minutes, stirring every 5 minutes to ensure the crumbs brown evenly.
Remove from the oven and leave to cool completely. - For the sour cream dressing, stir the sour cream until smooth and season with salt and pepper to taste.
- For the citronette, place all ingredients in a bottle or can and shake well to combine.
- Hard boil the eggs for 10 minutes and rinse them under cold water. Allow to cool completely and peel. Pass through a medium-sized sieve using a dough scraper. Alternatively, finely chop the peeled eggs with a knife.
- Peel the kohlrabi, cut it in half, and slice it thinly using a mandoline. Alternatively, cut into thin slices with a knife.
- Wash the tatsoi and cut it into bite-sized pieces.
- Pluck the chervil (the stems can be reused for herb oil or vegetable stock).
- Place the tatsoi, kohlrabi, breadcrumbs, and egg in a bowl. Marinate with citronette and season with salt to taste.
- Arrange on plates and garnish each with 1 tablespoon of sour cream dressing. Sprinkle with the chervil leaves and serve immediately.
INGREDIENTS
2 medium-sized kohlrabi
3 organic eggs
140 g tatsoi, raw
1/2 bunch chervil
For the Waldstauden Roggenbrot-Crumbs
100 g stale Waldstauden Roggenbrot (Joseph Brot)
clove of garlic with skin, crushed
1 sprig of fresh thyme
12 g sunflower oil
Salt
Für the sour cream dressing
4 tbsp organic sour cream
Salt
Pinch of black pepper
For the citronette
40 g sunflower seed oil
90 g linseed oil
70 g lemon juice
| NUTRITIONAL VALUES | PER 100 G |
|---|---|
| Calorific value | |
| fat | g |
| of which saturated fatty acids | g |
| carbohydrates | g |
| of which sugar | g |
| protein | g |
| salt | g |
Journal
Winner 2025
Manfred Eisl,
Peter Löcker,
