Vegetables with Radish Dressing
Peel the carrots and kohlrabis, cut the carrots lengthwise into thin slices and the kohlrabi into fine slices. Blanch both separately in salted water for 1-2 minutes. Drain, rinse cold and drain again. Arrange the vegetables decoratively on plates.
For the dressing, rinse, trim and very finely chop the radishes. Peel the shallot and chop finely. Beat the egg yolk with the vinegar and olive oil and season with salt and pepper. Stir in the radishes and shallot.
Rinse the dill, shake dry, chop finely and shower over the carrots and kohlrabi. Drizzle the dressing over the salad and leave to infuse briefly before serving.