INGREDIENTS
A purple or white cap, a pink turnip, a kohlrabi, a handful of radishes, a daikon, extra olive oil, the juice of a lemon (or vinegar), salt, pepper, a few crumbled nuts.
PROCEDURE
Slice the cap very finely, cut everything else partly into slices and partly into strips. Drizzle with oil, lemon or vinegar, salt and possibly pepper. Let everything rest for half an hour and, when serving, finish the preparation with the crumbled nuts.