• 2 kohlrabies
  • 8 blackberries
  • 8 leaves basil (cut into thin strips)
  • 1 tbsp olive oil
  • 2 pieces white bread (in 1x1 cm cubes)
  • 8 black olives (cut into rings)
  • 4 tbsp pine nuts (toasted)
  • 100 g rocket
  • 50 g Pecorino

Dressing ingredients

  • 6 tbsp olive oil
  • Zest of 1 lemon
  • 2 tbsp lemon juice
  • Salt and pepper to taste

A kohlrabi carpaccio recipe with Italian flavours and the fruity taste of blackberries. 

Total votes: 239


  • Peel the kohlrabi and slice a small piece off both sides.
  • Use a mandolin to cut the kohlrabi into round slices as thin as possible.
  • Divide the slices evenly between the plates.
  • For the dressing, mix the olive oil with the lemon zest, lemon juice, and salt & pepper.
  • Drizzle the slices with the lemon dressing and sprinkle with freshly ground black pepper and sea salt.
  • Keep aside 2 tbsp of dressing for the rocket.
  • Cover the plates with plastic wrap and leave them to marinate.
  • Slice the blackberries and mix with the basil and the olive oil.
  • Fry the bread cubes in the pan until golden and crispy.
  • Mix the remaining dressing with the rocket and divide between the 4 plates.
  • Garnish with the blackberries, croutons, black olives, pine nuts, and the pecorino.

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