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Kohlrabi Caesar Salad

['4 ounces smoked trout, broken into bite-size pieces', '1 teaspoon finely grated lemon zest', '1/4 teaspoon crushed red pepper flakes', '1/2 cup finely chopped mixed tender herbs (such as parsley, chives, and/or fennel fronds), divided', '1/4 cup plus 2 tablespoons olive oil; plus more for drizzling', 'Kosher salt, freshly ground pepper', '4 slices (1/4-inch-thick) country-style bread', '1 large egg yolk', '1 garlic clove, finely grated', '1 teaspoon plus 1 tablespoon fresh lemon juice', '1/3 cup vegetable oil', '2 pounds kohlrabies (about 5 medium), peeled, halved lengthwise, very thinly sliced', 'Shaved Parmesan (for serving)']

Gently toss smoked trout, lemon zest, red pepper flakes, 1/4 cup mixed herbs, and 1/4 cup olive oil in a large bowl to combine; season with salt and black pepper. Let sit at room temperature 20 minutes.
Meanwhile, preheat oven to 350°F. Drizzle both sides of bread with olive oil; season with salt. Toast on a rimmed baking sheet until golden brown and crisp, 8–10 minutes. Let cool, then crumble into small pieces. Set croutons aside.
Whisk egg yolk, garlic, and 1 tsp. lemon juice in a medium bowl to combine. Whisking constantly, gradually add vegetable oil and 2 Tbsp. olive oil, drop by drop at first, then in a steady drizzle; whisk until aioli is thickened and emulsified. Stir in 1 tsp. water to loosen sauce; season with salt.
Add kohlrabies and remaining 1 Tbsp. lemon juice to bowl with smoked trout mixture. Season with salt and pepper, drizzle with olive oil, and gently toss to combine.
Spread aioli on a large plate and top with kohlrabi salad, shaved Parmesan, reserved croutons, and remaining 1/4 cup mixed herbs.
Aioli can be made and trout marinated 1 day ahead. Cover and chill separately.

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