- 3 tablespoons extra virgin olive oil
- juice of 1/2 lemon
- coarse sea salt and freshly ground black pepper
- 1/4 cup fresh radish sprouts
- 1 spring onion or shallot, minced
- 3 green kohlrabi, peeled and very thinly sliced
- In a small bowl, whisk together the oil and lemon juice and season with salt and pepper. Add the sprouts and then mix in the onion.
- Divide the kohlrabi slices between two plates and cover each with the dressing. Serve.