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A truly spectacular dinner for a polarizing veggie

Kohlrabi caesar salad with smoked trout

I first had this salad last year when I went to Oberlin in Providence, RI for my birthday dinner. We were having a beyond excellent meal and then this salad came out. I was completely blown away.

I’ve been living in Germany for a couple years and Kohlrabi is a perma-veggie here. I felt there had to be a way to celebrate this polarizing veggie. Here is a delicious option.

Serves 4

Ingredients

Trout

4 oz smoked trout, broken into bite-sized pieces

1 tsp finely grated lemon zest

1/4 tsp crushed red pepper flakes

1/4 cup finely chopped mixed tender herbs (parsley, chives, and/or fennel fronds)

1/8 cup olive oil

salt + pepper

Dressing

1 large egg yolk

1 garlic clove, finely grated

1 tsp lemon juice

1/8 cup olive oil

Assembly

2 lb kohlrabies, peeled, halved lengthwise, and very thinly sliced

1 tbsp lemon juice

4 tbsp shaved Parmesan

4 slices, 1/4” thick sourdough bread

1/4 cup finely chopped mixed tender herbs (parsley, chives, and/or fennel fronds)

Recipe

STEP 1

Gently toss smoked trout, lemon zest, red pepper flakes, 1/4 cup mixed herbs, and 1/8 cup of the olive oil in a large bowl. Season with salt and black pepper to taste. Let sit for 20 minutes.

STEP 2

Meanwhile, preheat oven to 350°F (160°C fan). Place the bread slices on a rimmed baking sheet and toast until golden brown and crisp, 8-10 minutes. Let cool, then crumble into small pieces. Set aside.

STEP 3

Whisk egg yolk, garlic, and 1 tsp lemon juice in a medium bowl to combine. Whisking constantly, gradually add 1/8 cup olive oil drop by drop at first, then a steady drizzle. Whisk until the dressing is thickened and emulsified. Season with salt to taste.

STEP 4

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

STEP 5

Spread the dressing on a large plate and top with kohlrabi salad, shaved Parmesan, reserved croutons, and remaining half of the fresh herbs.

TIP

The dressing and the marinated trout can be made one day ahead. Cover them and chill separately.

More

KohlrabiJuneJuly

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