Kohlrabi Caesar Salad

4 slices country style bread, sliced 1/4 inch thick

1 large egg yolk

1 garlic clove, finely grated or minced

1 tsp. plus 1 Tbsp. lemon juice

1/3 cup olive oil

2 lbs. kohlrabi peeled, halved lengthwise, and very thinly sliced

1/2 cup finely chopped tender herbs like parsley, chives, fennel fronds

Shaved Parmesan for serving

Preheat the oven to 350°. 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. 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 mixed herbs.