- Slice the kohlrabi and carrots into wafer-thin slices and place them alternately on a plate.
- Cover with thin slices of the dried beef. Shave the Sbrinz over the beef.
- Chop the chives, add the rapeseed oil and balsamic vinegar and stir into a dressing. Season with salt and pepper. Drizzle the dressing over the carpaccio.
Tips: change the vegetables according to the season. Garnish with cress.