• 1 egg
  • ½ cucumber
  • 750 g kohlrabi
  • 1 onion
  • 150 g peas (deep frozen)
  • 1 lettuce of your choice (Salanova®, Butterhead, Leaf or Oakleaf)
  • 1 bunch of chervil
  • 200 g smoked salmon

Dressing ingredients

  • 4-5 tbsp vinegar
  • salt, pepper, sugar
  • 100 ml olive oil

Author of this recipe

Wiebke Kretschmann

Wiebke Kretschmann

Food blogger / food writer

I have always been fascinated by the fact that one little seed turns into a big plant that produces incredibly delicious vegetables. It is sensational, that you can harvest for weeks many... Read more

You want to cook something different? Why don't you try kohlrabi! Especially in spring kohlrabi is very tasty and it spices up every salad.

Total votes: 697


  • Bring a pot of water to boil. Add the egg and cook for 8 minutes. Drain, cool in cold water, peel and cut into small pieces.
  • Wash the cucumber, cut along in half, scrape out seeds and cut into slices.
  • Peel the Kohlrabi and cut into 5 cm sticks.
  • Dice the onion.
  • For the dressing whisk vinegar, salt, pepper, a pinch of sugar and oil to make a vinaigrette.
  • Toss the vinaigrette gently with cucumber, kohlrabi, onion and deep frozen peas and let it steep for 30 minutes.
  • Wash the lettuce, cut into small pieces and dry.
  • Pluck the leaves of the chervil. Put some leaves aside for garnish. Mix the other leaves with the lettuce and the vegetable combined with vinaigrette. Arrange on a plate.
  • Cut smoked salmon into bite sized pieces and put it on the salad. Garnish with minced egg and remaining chervil leaves.

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