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.
- 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
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.
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.
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.”