Pasta dishes are just always delicious!
Remove the skin from the kohlrabi, celery and carrots and cut into long narrow strips.
Make the ribbon noodles al dente in salted water with a little sunflower oil or other vegetable oil.
To taste, blanch the vegetables briefly in salted water.
In the meantime, clean the salads, rinse and spread evenly on plates.
Peel and finely dice the onion, rinse the kitchen herbs, shake them dry and cut them.
Stir a dressing from pepper, white wine vinegar, iodized salt from the mill, sugar, the macadamia nut oil, the onion cubes and the herbs and season spicily.
Coarsely chop the nuts and lightly caramelize them in a non-stick frying pan with a little macadamia nut oil and a tiny bit of sugar.
Toss the pasta and vegetable strips in the dressing form.
Let the vegetable strip salad sit for a few minutes, then gently toss and season repeatedly.
Dressing:
Divide the pasta salad evenly among the prepared plates and garnish with the quartered boiled eggs and caramelized nuts. Serve with freshly baked baguette or wholemeal bread.
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