A recipe by Julie Van Rosendaal
Bring a saucepan of water to a boil. Gently lower in the eggs and simmer for exactly 7 minutes. Drain and run under cool water to stop them from cooking. When they’re cool enough to handle, peel and cut in half.
Arrange lettuce leaves on plates and top with kohlrabi and the halved jammy eggs. Drizzle with vinaigrette and sprinkle with shaved Parmesan and freshly ground black pepper.