Kohlrabi Caesar Salad

13 ingredients
6 steps

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)

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Spread aioli on a large plate and top with kohlrabi salad, shaved Parmesan, reserved croutons, and remaining 1/4 cup mixed herbs.
  6. 6
    Aioli can be made and trout marinated 1 day ahead. Cover and chill separately.

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