Kohlrabi Caesar Salad

Ingredients

• •4 ounces smoked trout, broken into bite-size pieces
• •1 teaspoon finely grated lemon zest
• •¼ teaspoon crushed red pepper flakes
• •½ cup finely chopped mixed tender herbs (such as parsley, chives, and/or fennel fronds), divided
• •¼ cup plus 2 tablespoons olive oil; plus more for drizzling
• •to taste Kosher salt, freshly ground pepper
• •4 slices (1/4-inch-thick) country-style bread
• •1 large egg yolk
• •1 clove garlic clove, finely grated
• •1 teaspoon plus 1 tablespoon fresh lemon juice
• •⅓ cup vegetable oil
• •2 pounds kohlrabies (about 5 medium), peeled, halved lengthwise, very thinly sliced
• •to taste Shaved Parmesan (for serving)

Cooking Instructions

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.

   20 min

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.

   10 min

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.

   10 min

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 min

5. 5.

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

   5 min

6. 6.

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