2019-05-01_Yoga_Journal

TEACHER’S TABLE

Yoga teacher Coral Brown can't get enough of local eatery, Oberlin,

in Providence, Rhode Island. Here, owner and chef Benjamin Sukle

shares his inventive spin on caesar salad.

Oberlin’s kohlrabi caesar salad

SERVES 4

“I love when a salad comes together in all the right ways. Oberlin’s kohlrabi caesar is deliciously

dressed and has great texture. Kohlrabi, also called a German turnip, is sweet-but-peppery

and crunchy until the last bite. The cured fish and caesar-style dressing is savory

enough to make your taste buds explode.”

Creative Caesar

20 YOGA JOURNAL

PHOTO: JENNIFER OLSON; FOOD STYLIST: ERIC LESKOVAR; PROP STYLIST: ERICA MCNEISH; HEADSHOT: BETHANYO PHOTOGRAPHY

4 oz smoked trout or pickled herring, sliced into

bite-size pieces

½ cup mixed fresh herbs (such as parsley and chives),

divided

1 tsp lemon zest

¼ tsp crushed red pepper

¼ tsp kosher salt, plus more to taste

⅛ tsp freshly ground black pepper, plus more to taste

⅓ cup plus ¼ cup and 3 tbsp olive oil, divided

4 slices ¼-inch-thick country-style bread

1 large egg yolk

1 garlic clove, finely grated

1 tbsp plus 1 tsp fresh lemon juice

2 lbs kohlrabies (about 5), peeled, halved lengthwise,

thinly sliced

½ cup shaved Parmesan cheese

1 In a large bowl, toss trout, ¼ cup fresh herbs, lemon

zest, red pepper, salt, black pepper, and ¼ cup olive oil.

Let sit at room temperature, 20 minutes.

2 Heat oven to 350°. Drizzle both sides of bread with

1 tbsp olive oil, and season with salt to taste. Toast

bread on a baking sheet until golden, flipping once,

8–10 minutes. Let cool, then crumble into small pieces.

3 In another bowl, whisk egg yolk, garlic, and 1 tsp

lemon juice. Gradually drizzle in remaining ⅓ cup and

2 tbsp olive oil, whisking until dressing is thickened

and emulsified, about 1 minute.

4 Add kohlrabies and remaining 1 tbsp lemon juice to

trout mixture, and toss to combine. Divide dressing,

kohlrabi salad, croutons, remaining ¼ cup fresh herbs,

and Parmesan among four plates (or combine all in one

large serving dish).

NUTRITIONAL INFO 585 calories per serving, 46 g fat (8 g

saturated), 33 g carbs, 9 g fiber, 16 g protein, 703 mg sodium

OBERLIN'S CHEF

BENJAMIN SUKLE

is known for his

creative and modern

fare and he was

nominated for a

James Beard Award

last year. Learn

more at

oberlinrestaurant.com.