Summary

Ingredients

• 1 egg (s)
• 0.5 ½ cucumber (s)
• 750 g kohlrabi, boy
• 1 onion (s)
• 5 tablespoon balsamic vinegar, white
• salt and pepper
• 100 ml oil
• 150 g peas, (frozen)
• 1 salad, (Lollobianco)
• 1 bunch parsley, smooth
• 200 g trout (s), smoked
• sugar

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Instructions

1. Boil the egg hard, let it cool, chop finely, set aside. Cut the pitted, peeled cucumber into fine slices. Cut the peeled kohlrabi into thin sticks 5 cm long. Finely dice the onion.
2. Mix the vinegar, salt, pepper, sugar and oil into a vinaigrette. Let the cucumber, kohlrabi, onion and frozen peas stand in the vinaigrette for 30 minutes.
3. Tear apart the lollobianco, cut into bite-sized pieces, wash and spin dry. Finely chop the parsley. Mix with the remaining ingredients with the salad and arrange everything on a plate.
4. Pluck the trout into pieces and spread them over the salad with the chopped egg.
5. If I know in advance that the salad has to stand for a really long time, I replace the lollobianco with iceberg lettuce.