Jellyfish Salad with Seaweed, Kohlrabi, Horseradish Juice, and Black Garlic

Name: Jellyfish Salad with Seaweed, Kohlrabi, Horseradish Juice, and Black Garlic
Yield: Serves 6
Ingredients: 3½ ounces (100 g) dried, salted jellyfish; 3½ ounces (100 g) dried, salted jellyfish; 1 tablespoon (15 ml) fresh horseradish juice; 1 black garlic clove; 1 tablespoon (15 ml) avocado oil; 1⅓ ounces (40 g) fresh green algae (green string lettuce or sea lettuce); 1⅓ ounces (40 g) fresh green algae (green string lettuce or sea lettuce); 1⅓ ounces (40 g) fresh green algae (green string lettuce or sea lettuce); 3½ ounces (100 g) kohlrabi

Preparation info

Serves
6

Difficulty
Easy

Appears in

Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

About

Ingredients

3½ ounces (100 g) dried, salted jellyfish
1⅓ ounces (<

Gluten-free

Method

Thoroughly soak the jellyfish, drain, dry, and slice into thin strips.
Rinse the fresh seaweed in a 4 percent brine or clean seawater, being careful to remove any bits of sand, shell, and so on.
Peel the kohlrabi, julienne it, and place in ice water to keep it crisp.
Extract the juice from the horseradish with a juicer.
Place the jel