Folk’s Kohlrabi Caesar with Croutons and Trout Roe is a Study in Textures

It’s hard to improve on a Caesar salad, but at Folk, Chef Philip Krajeck’s (Rolf and Daughters) gives the classic a fun twist. His kohlrabi Caesar starts with a tangle of spiralized kohlrabi, to which Krajeck adds toasted croutons, grated Wisconsin sheep’s milk cheese, Caesar dressing, and clusters of trout roe. Black pepper and a sprinkle of herbs finish the salad.

“Bacon bits are the...