Kohlrabi Egg Mushroom Salad

(*) 1 recipe is enough for 4 people, as a side dish, e.g. with a minced roast.

Hard quail eggs in four minutes, rinse, peel and cut in half lengthwise.

Peel the kohlrabi, remove the woody end, cut the kohlrabi into quarters, cut into wedges and cut into a half-moon shape. Blanch in salted water until al dente, rinse in cold water and drain.

Clean the carrots, removing a little of the green at the ends, from the skin, cut in half lengthwise and blanch al dente.

Briefly fry the chanterelles in a frying pan over medium heat with the shallots in the oil, season with salt and season with pepper.

For the dressing, whisk vegetable soup, vinegar, mustard, sugar, garlic, a little salt and pepper until creamy. While whisking, add the oil gradually, seasoning if necessary.

Mix the carrots, spinach leaves, kohlrabi and lukewarm chanterelles with the dressing and finally fold in the quail eggs.

Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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