Wash and cut in half. Dry. Deep fry in a fryer or shallow fry in a large saucepan at 180 degrees until dark brown for 2-3 mins – the centre should still be green. Remove from oil and place in some kitchen roll. Season with table salt.
Mix the oil, vinegar, Dijon, garlic and orange together until it emulsifies. This is your classic dressing.
Peel and cut the kohlrabi into quarters. Then slice it thin using a sharp knife or a mandolin.
Pick and chop the parsley. Sprinkle the parsley on the kohlrabi and cover with the dressing.
For the Hazelnut Mayo
Whisk the egg yolk and vinegar for 30 seconds then add the Dijon and hazelnut paste and keep whisking.
Then slowly add the oil whilst whisking to form a Mayo. If too thick, add a few drops of cold water. Add a pinch of table salt to season. Roast a handful of whole hazelnuts for 5 mins at 170 degrees. Break them up and add them to the dish at the end.