Kohlrabi Caesar Salad

Name: Kohlrabi Caesar Salad
Yield: Serves 4
Ingredients: 4 ounces smoked trout, broken into bite-size pieces; 1 teaspoon finely grated lemon zest; 1/4 teaspoon crushed red pepper flakes; 1/2 cup finely chopped mixed tender herbs (such as parsley, chives, and/or fennel fronds), divided; 1/4 cup plus 2 tablespoons olive oil; plus more for drizzling; Kosher salt, freshly ground pepper; 4 slices (1/4-inch-thick) country-style bread; 1 large egg yolk; 1 garlic clove, finely grated; 1 teaspoon plus 1 tablespoon fresh lemon juice; 1/3 cup vegetable oil; 2 pounds kohlrabies (about 5 medium), peeled, halved lengthwise, very thinly sliced; Shaved Parmesan (for serving)

EpicuriousServes 4Source

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Ingredients

4 ounces smoked trout, broken into bite-size pieces

1 teaspoon finely grated lemon zest

1/4 teaspoon crushed red pepper flakes

1/2 cup finely chopped mixed tender herbs (such as parsley, chives, and/or fennel fronds), divided

1/4 cup plus 2 tablespoons olive oil; plus more for drizzling

Kosher salt, freshly ground pepper

4 slices (1/4-inch-thick) country-style bread

1 large egg yolk

1 garlic clove, finely grated

1 teaspoon plus 1 tablespoon fresh lemon juice

1/3 cup vegetable oil

2 pounds kohlrabies (about 5 medium), peeled, halved lengthwise, very thinly sliced

Shaved Parmesan (for serving)

Method

Gently toss smoked trout, lemon zest, red pepper flakes, 1/4 cup mixed herbs, and 1/4 cup olive oil in a large bowl to combine; season with salt and black pepper. Let sit at room temperature 20 minutes.

Meanwhile, preheat oven to 350°F. Drizzle both sides of bread with olive oil; season with salt. Toast on a rimmed baking sheet until golden brown and crisp, 8–10 minutes. Let cool, then crumble into small pieces. Set croutons aside.

Whisk egg yolk, garlic, and 1 tsp. lemon juice in a medium bowl to combine. Whisking constantly, gradually add vegetable oil and 2 Tbsp. olive oil, drop by drop at first, then in a steady drizzle; whisk until aioli is thickened and emulsified. Stir in 1 tsp. water to loosen sauce; season with salt.

Add kohlrabies and remaining 1 Tbsp. lemon juice to bowl with smoked trout mixture. Season with salt and pepper, drizzle with olive oil, and gently toss to combine.

Spread aioli on a large plate and top with kohlrabi salad, shaved Parmesan, reserved croutons, and remaining 1/4 cup mixed herbs.

Aioli can be made and trout marinated 1 day ahead. Cover and chill separately.