Peel and dice the apple and kohlrabi into 2cm cubes. Finely chop the chives, chervil and tarragon and combine the herbs, apple and kohlrabi with the crème fraîche and crab meat. Season with lemon juice and salt.
Slice the chicory into 1cm rounds and dress with the lemon rind purée.
In a saucepan of boiling water, blanch the monk’s beard for 10 seconds, then refresh in iced water. Strain and season with a pinch of salt and a squeeze of lemon juice to taste.
Place the chicory on the plate first, followed by the crab mixture. Top with the monk’s beard and finish with grated cured egg yolk.