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Ingredients
Arugula Salad with Kohlrabi
- Ingredients
- 2 large Kohlrabi
- salt
- ½ Eggplant
- ½ Zucchini
- 1 garlic clove
- 5 Tbsps sunflower oil
- freshly ground peppers
- 300 grams Ricotta cheese
- 2 Tbsps lemon juice
- 2 Tbsps finely chopped Basil
- 2 Tomatoes
- 150 grams Arugula
- 4 Tbsps white balsamic vinegar
- 1 pinch sugar
Peel the kohlrabi peel and cut 12 beautiful slices about 3-4 mm (approximately 1/8 to 1/6 inch) thick. Dice the remaining portions very small. Cook the kohlrabi slices in boiling salted water for about 5 minutes to a slight bite. Rinse in cold water and pat dry.
Trim the eggplant and zucchini, rinse and dice very small. Peel and press the garlic. Cook together with the kohlrabi cubes, eggplant and zucchini in a hot pan in 1 tablespoon oil 4-5 minutes until golden brown. Season with salt and pepper and remove from the heat.
Stir in the ricotta with the lemon juice until smooth. Mix with the basil and season with salt and pepper.
Rinse the tomatoes, quarter, core, cut out stalks and the cut into small cubes. Trim the arugula, rinse and spin dry. Tear smaller as needed and distribute on plates.
For the dressing, whisk the vinegar with the remaining oil and sugar, and season with salt and pepper.
Distribute ricotta on the center of the kohlrabi slices and top with diced vegetables. Fold or roll up and press lightly. Arrange on the arugula and top with the remaining diced vegetables and tomatoes. Serve drizzled with the dressing.
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.3 g | (14 %) |