KOHLRABI CAESAR SALAD
This is made with house-pickled herring at Oberlin, but smoked trout is equally delicious as an anchovy alt. If you can't get kohlrabi, try this same scenario on romaine. This recipe is from Oberlin, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Categories Bon Appétit Salad Trout Herb Fall Winter Parmesan
Yield Serves 4
Number Of Ingredients 13
Steps:
- 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.
- Do Ahead
- Aioli can be made and trout marinated 1 day ahead. Cover and chill separately.
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