Kohlrabi Carpaccio with Black Cumin and Parmiggiano

Kohlrabi Carpaccio with Black Cumin and Parmiggiano

Inspired by Aluma Restaurant, Maalot-Tarshiha, Israel

Kohlrabi Carpaccio with Black Cumin and Parmiggiano | http://saltandwind.com The thing I cannot handle when it comes to jet lag is that once it hits, there's just no stopping it. On my trip to Israel, I was nailed with jet lag on the ...
Skill
Course
Cuisine
Ingredients
5
Hands-On Time
10 minutes
Total Time
10 minutes
Yield
-
Servings
4
Kohlrabi Carpaccio with Black Cumin and Parmiggiano | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Salad, Side
Cuisine
Israeli
Ingredients
5
Hands-On Time
10 minutes
Total Time
10 minutes
Yield
-
Servings
4
Diet
Gluten-Free, Vegan, Vegetarian
Kohlrabi Carpaccio with Black Cumin and Parmiggiano | http://saltandwind.com

The thing I cannot handle when it comes to jet lag is that once it hits, there's just no stopping it. On my trip to Israel, I was nailed with jet lag on the third day and everything I did was a daze. That is everything up until our lunch at Aluma Restaurant in Maalot-Tarshiha. This area in northern Israel is at the start of the Galilee so it has a cuisine different from what I saw south in Tel Aviv—lots of greens and beautiful vegetables.

Everything was seriously fresh and well prepared and celebrated the produce, but my favorite was the oh-so simple Kohlrabi carpaccio. Kohlrabi was used any and everywhere when I was in Israel from salads to used for dips and in lots of carpaccio. The version at Aluma included chopped pistachios and truffle oil but I really enjoyed the simplicity of simply kohlrabi with olive oil, parmiggiano cheese, and lots of toasty black cumin. 

Ingredients

  • 2 medium kohlrabi

    bulbs

  • extra-virgin olive oil
  • black cumin seeds
  • finely grated Parmigiano-Reggiano cheese
  • Maldon sea salt or other flaky sea salt, for garnish

Instructions

Trim the stalks off the kohlrabi then peel the kohlrabi. Slice the kohlrabi paper thin on a mandolin. Tile the kohlrabi slices across the place then top with a drizzle of olive oil, some black cumin seeds, grated cheese, and a pinch of salt. Serve. 

Footnotes

Food styling and photography by Aida Mollenkamp 

My trip to Israel was sponsored by Vibe Israel but all content, ideas, and words are my own. Thanks for supporting these posts, which allow us to keep Salt & Wind up and running.

http://saltandwind.com/recipes/441-kohlrabi-carpaccio-black-cumin-seed-recipe

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