• 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
Total votes: 1

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.


  • 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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