Kohlrabi Carpaccio

Ingredients

• 2 kohlrabi
• Salt
• 2 handfuls arugula
• 1 lime (unpeeled)
• 2 oranges (unpeeled)
• 2 tbsp olive oil
• 1 Garlic clove
• 1 red chili pepper
• Pepper
• 0.5 tsp maple syrup

Instructions

1. 1.

   Peel the kohlrabi and slice into thin rounds. Sprinkle the slices with 1 tsp salt and let them sit.

2. 2.

   Meanwhile, clean, wash, and dry the arugula. Wash the lime and one orange hot, pat dry, and zest each with a fine grater to create strips. Squeeze the lime. Peel both oranges so that the white pith is removed. Separate the segments from the membranes over a bowl. Press the membranes by hand as well. Mix the lime juice and olive oil into the orange juice.

3. 3.

   Peel the garlic clove and press it through a grinder. Wash the chili, dry it, slit lengthwise, deseed, chop the flesh, and add to the citrus juice. Season the dressing with salt, pepper, and maple syrup.

4. 4.

   Rinse the kohlrabi slices and pat them dry. Arrange the carpaccio on plates with orange segments and arugula. Drizzle the dressing over, and sprinkle with strips of orange and lime zest.