Kohlrabi Carpaccio with Black Cumin and Parmiggiano Recipe
Inspired by Aluma Restaurant in Northern Israel, this is a Kohlrabi carpaccio recipe with olive oil, parmiggiano cheese, and lots of toasty black cumin.
Maldon sea salt or other flaky sea salt, for garnish
Instructions
Trim the stalks off of the kohlrabi then peel it. Slice the kohlrabi paper thin on a mandolin. Tile the kohlrabi slices across the plate then top with a drizzle of olive oil, some black cumin seeds, grated cheese, and a pinch of salt. Serve.