Prep: 15 minutes
Total: 30 minutes
for the vinaigrette:
1 large egg yolk
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
¼ cup olive oil
10 green coriander seeds
for the breadcrumbs:
2 ounces|65 grams sourdough bread, torn into 1/2-inch pieces (about ½ cup)
6 tablespoons|90 ml olive oil
1 lemon peel, plus 1/2 teaspoon fresh lemon juice
1/2 garlic clove
sea salt, to taste
for the salad:
1 small head red cabbage, leaves peeled off into little cups (about 14 ounces|400 grams)
1 small purple kohlrabi, peeled and very thinly sliced
1 shallot, thinly sliced into rings
1 rib celery, thinly sliced on an angle
Fresh basil leaves
Fresh horseradish, for serving
1. Make the vinaigrette: Place the lemon juice, Dijon, boquerones, coriander seeds, and egg yolk in a mortar or the bowl of a food processor. Mix until combined, then slowly stream in the olive oil. Season with salt and pepper.
2. Toast the breadcrumbs: heat the olive oil in a small skillet over medium-high. Add the bread, lemon zest, and garlic and cook until toasted and golden, 5 minutes. Remove from the heat and strain out the oil. Transfer the bread to a paper towel-lined plate and season with sea salt. Cool, then, using a mortar and pestle or your hands, break the bread into finer crumbs. Toss with the lemon juice and set aside.
3. To serve, arrange the cabbage on a platter. Top with the kohlrabi and shallot slices, as well as the boquerones, celery, and basil leaves. Drizzle with the vinaigrette and the bread crumbs. Grate fresh horseradish and grind some fresh black pepper over the top, then serve.