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Kohlrabi Caesar

Fresh kohlrabi caesar salad.
Kohlrabi Caesar


1 head kohlrabi

1 clove garlic minced

1 lemon juiced

Half a loaf of bread

½cup sunflower seed oil

1ea anchovy filets

1ea egg yolk

1tsp Dijon

Royer mountain Romano style cheese

*(or similar cheese)

1ea scallion sliced thin

Small handful of parsley, chopped

Caesar is a mother sauce in my eyes. It can be put on almost anything and it is good! So perhaps consider this is more or less a recipe for Caesar, however kohlrabi is a great carrier for this dressing and is available fresh from the farm to be included in your next CSA share.


First, we will make some croutons with the bread. I used a hunk of lost bread ciabatta but use any bread you have laying around. Remove the crust from the bread and tear into small pieces. Put them into a mixing bowl and toss with olive oil and salt. Bake them for approximately 10 min at 350. Set your timer in 5min intervals and stir so they cook evenly. When golden brown, remove and let cool.

Next, we can make our Caesar dressing. In the bowl of a food processor add the egg yolk, Dijon, minced garlic, grate ¼ cup of Royer mountain cheese and a pinch of salt and a crack of black pepper, put the lid on and pulse till all ingredients are combined, be sure to scrape down the sides to incorporate evenly. With the food processor running, start streaming in oil very slowly and then some of the lemon juice and alternate back and forth. Oil should all be incorporated in about 2 min. Scrape down the sides and pulse to be sure that all oil is emulsified. Taste and adjust as needed.

Use a mandolin to slice the kohlrabi into 1/8-inch slices and we will matchstick them out with a knife to have small stick-like pieces.

In a mixing bowl add the kohlrabi, a few tablespoons of Caesar, scallion, parsley and a small handful of croutons a pinch of sea salt, a few turns of black pepper, toss to coat, taste for seasoning and adjust as you see fit. Plate and cover with grated Royer mountain and enjoy!


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