Ebly salad

I am so pre-occupied these days with trying to unpack, get a mobile phone, clean - generally finally get to the point where I can finally say “That’s it, I am done! Let’s invite some friends round for lunch.” - that I haven’t really been cooking.

My hubby is so good at always taking little L and I out to dinner so I don’t have to cook or clean up but I am starting to miss home cooked food.  Even when in this case, it’s not cooked so much as it is tossed together in a bowl.  

I’ve been making this salad for about 10 years, today I added the mysterious (to me at least) Kohlrabi.  Ever since I decided to move to Germany, I have been wondering about what it was going to taste like.  You know what it tastes like?  Broccoli stalk.  Same texture, liquid content, crunch and sulphurous smell.  It adds a nice crunch to the salad which it retains even if it’s been hanging about in the fridge for a few hours.  I might keep this temporary addition, permanent.

The star ingredients of this refreshing salad is the Ebly.  I discovered Ebly (whole durum wheat) when I was in France.  At the supermarkets there were shelves and shelves of it.  It seemed to be something that Parisians ate a lot, along with cous cous.  I have since seen recipes that use Ebly to make risotto.  But when I have a risotto, I expect rice and its accompanying gooiness.  I feel the same about quinoa - please don’t serve me quinoa pilaf - it’s just evil!  I use Ebly and quinoa the way I would pasta in a pasta salad, something to add texture, bite and substance.

Moving along, for lunch today I decided to display some discipline and make myself lunch and eat it sitting down.  While doing nothing else.

Ebly Salad (serves 4)

2 large carrots, peeled and coarsely grated

1 small kohlrabi, peeled and cut into match sticks

1/2 cup of cooked Ebly (or 1 boil in the bag quantity)

2 tablespoons of mint finely sliced

2 tablespoons of raisins (soaked in boiling water for 15 minutes)

1/2 a lemon (or more depending on how juicy and sour it is and how juicy and sour you like it)

1 teaspoon white wine vinegar

1 teaspoon Dijon mustard

1 teaspoon of mayonnaise

3 tablespoons of olive oil

salt and pepper


  1. Soak the raisins in water. Cook the Ebly according to the packet instructions.  Grate carrot.  Cut the kohlrabi into match sticks.  Slice the mint.
  2. In a small bowl, add the lemon, white wine vinegar, salt and pepper.  Whisk in the mustard and mayonnaise.  Followed by the olive oil.
  3. Mix the vegetables and the dressing together and let the cooked Ebly come to room temperature.  Toss everything together adding the mint.

5 Responses to Ebly salad

  1. Giulia says:

    OMG! Ebly salad…I used to eat this all the time! Your recipe (without the kohlrabi) and also a warm version with mushrooms, stewed tomato and parmesan (not like Risotto though, just a warm Ebly meal). Oh, how much you just made me miss that. I have never seen it over here.

  2. : ) Shall I send you some? Am I aloud to send grains to Canada you think?

  3. Have you tried whole oats - not oatmeal. You will need to roast them for about 15 minutes and then mildly cook them for 20 to 30 minutes. They are extremely tasty and will provide you with a lot of energy. You may even mix it with some feta cheese, cranberries and avocado.

    Best Annette from berlinerhonig.de

    • No, I haven’t. You mean the oatmeal you make porridge out of? I will certainly try it. The food on your blog looks yummy. I can’t wait to learn German so I can try some of it!

  4. Raw_Girl says:

    Oh my God! all your salads look unbelievably flavorful and beautiful!

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