Rinse and clean the radishes and cut into narrow strips. Peel the shallots and cut into narrow rings. Peel the kohlrabi, quarter and cut into narrow strips.
Stir fruit vinegar with salt and pepper, add oil. Mix the vegetables, fold in the vinaigrette and leave everything together for 10 min.
Pluck the watercress leaves from the stems and rinse. Then spin the leaves dry – preferably in a salad spinner – or drain well. Add to the lettuce immediately before serving.
As a menu suggestion:
Entrée: watercress leaf salad.
Main course: Liver with apple rings
Dessert: Grape cream
serve & drink