The view of the Tel Aviv beach seen from Chef Avi Biton's "Yasso" restaurant is one of the most addictive, and this addiction celebrates a decade of good food.
For the occasion, the chef revealed to us a recipe for one of the flagship dishes of the place, a refreshing Greek colorful salad that everyone will love.
Ingredients (for 4 servings):
• 4 kohlrabi, peeled and cut into small cubes
• Bunch of chopped mint leaves
• Bunch of chopped green onions
• Bunch of chopped parsley
• 5 tablespoons of chopped dark raisins
• 6 tablespoons of toasted pecans
• Juice of one lemon
• 5 tablespoons of olive oil
• 3 less honey
• Salt
• Parmesan N for itching
Preparation:
Peel and cut the kohlrabi into small cubes.
Chop the parsley, mint and green onion, mix all the salad ingredients well, taste and adjust seasoning.
Serve with grated Parmesan on top.
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