This is a versatile salad and can be combined with crisp skinned chicken breast, flakes of sea salt and a little chopped tarragon.
To arrange this simple yet beautiful salad mix kohlrabi, apple,
shallot, mustard and lemon together
Lay ham on serving plates
Form an egg shaped pile of salad in centre of plate, pick over
watercress and serve with toasted sourdough
Alternatively replace ham for gravadlax of salmon
Note: Kohlrabi is also great cooked, best
cutting into small cubes and simmering in 2 parts chicken broth, 1
part butter similar to fondants potatoes till golden and tender,
reducing juices to glaze the kohlrabi.
Note: Try this with crisp skinned chicken
breast,few flakes of sea salt and a little chopped tarragon
Source: My collection - Jeff Baker - J Bakers