1. preheat oven to 180 °C. Turn out an ovenproof baking dish (O approx. 15 cm) onto a baking tray, brush with olive oil, place dough sheet on top, brush with olive oil, sprinkle with sea salt and sesame seeds and bake in the oven for 5¿6 min. until crispy.
Remove the dough bowl from the oven, cool and carefully remove from the baking dish. Repeat process with remaining pastry sheets.
Remove peel from asparagus spears and kohlrabi, cut asparagus spears lengthwise into narrow strips, kohlrabi into narrow slices (with a slicer or slicer). Marinate asparagus and kohlrabi with half of the dressing and leave for about 10 minutes.
Clean and rinse lettuces and radishes. Cut radishes into thin slices. Marinate leaf lettuce with remaining dressing, arrange in pastry bowls, sprinkle with asparagus spears, kohlrabi, chives and radishes.
Lemon olive oil dressing Mix juice of one lemon with pepper, olive oil, salt and a pinch of sugar, add water.
Our tip: Fresh chives are much more aromatic than dried ones!
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