Kohlrabi Caesar with Smoked Trout Roe

Vegetable noodles topped with grated cheese on a brown plate
Photo by Aaron Graubart / Food Styling by Leslie Orlandini

Courtesy Philip Krajeck, chef/owner, Folk, Nashville

Instead of adding lemon juice to the dressing, Krajeck adds it directly to the salad to retain all its tart freshness. Leftover dressing will keep in the fridge for a week.

Ingredients
  • 4 large kohlrabi
  • 1 lemon, juiced
  • Eggless Caesar Dressing (recipe follows)
  • ¼ cup minced chives
  • 2 cups croutons
  • 2 ounces Parmigiano Reggiano, fine grated
  • 2 ounces smoked trout roe
Directions

Remove tops of kohlrabi and peel its skin. Using mandolin or spiralizer, cut kohlrabi into approximately 1/8-inch julienne. In large bowl, toss kohlrabi with lemon juice and just enough dressing to coat. Just before serving, mix in chives and croutons. Divide salad among 4 plates, cover with Parmigiano and dot with trout roe. Serves 4.

Eggless Caesar Dressing

In blender, purée 2 cloves garlic, 1 tablespoon Dijon mustard, 1 tablespoon wine vinegar (preferably Katz Late Harvest Sauvignon Blanc Vinegar), 3 rinsed, salt-packed anchovies and ¼ cup water. With machine running, add ½ cup extra-virgin olive oil and 1 cup grapeseed oil in slow stream, followed by ¼ cup fine-grated Parmigiano-Reggiano. Season with salt and pepper, to taste.

Pair It

Frank Cornelissen 2017 Susucaru Rosato (Terre Siciliane). “This isn’t the light pink, Provence-style, patio-pounder rosé, but darker-hued and more in line with light reds,” says Aria Dorsey, wine director and general manager at Folk. “It has a nice brightness and acidity upfront that cuts through the creaminess of the Caesar dressing. It then moves into earthy, rainforest floor notes that highlight the kohlrabi, as well as a bit of smokiness from the volcanic Mt. Etna soils.”

Published on June 13, 2019
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.

Email: nbernstein@wineenthusiast.net



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