Salad Of Grilled Kohlrabi And Smoked Trout

1. 1

   Peel the kohlrabi generously with a pairing knife to remove all of the woody exterior and slice into 1/4-inch thick rounds. Rub with a little olive oil, then salt generously. Slice the lemon and stack the kohlrabi and lemon slices on top of each other.

2. 2

   Heat a grill or a grill pan. Grill the kohlrabi and lemon slices until the kohlrabi is lightly chard and partially cooked, but still retains some crunch, and the lemon slices are lightly chard and soft. Remove from the grill and stack the lemon back on the kohlrabi. (These lemony kohlrabi slices make a nice vegetable side to grilled fish or meat, so make some extras, if you like, but 1 kohlrabi is the right amount for 1 tin of trout).

3. 3

   Slice the kohlrabi into 1/4-inch strips and place in a serving bowl. Squeeze the grilled lemon in top of the kohlrabi and toss with the parsley leaves. Add the smoked trout and oil from the tin, break the trout into bite sized pieces with a fork, and toss again. Taste and add more salt if desire. Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.