Kohlrabi Caesar Salad

A fresh and creative twist on the classic Caesar salad featuring thinly sliced kohlrabi, smoked trout, and homemade aioli. This elegant salad combines crispy homemade croutons, tender herbs, and shaved Parmesan for a delightful blend of textures and flavors.

4 servings

50 min

Published October 4, 2025

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

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

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

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

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

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

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

5 min

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