Ingredients
- Serves 4
- 3 bunches (500g) kale, cavolo nero leaves, discard stalks (Ettrick Gardens)
- ½ loaf (200g) good quality bread (sourdough or ciabatta), torn into bite sized pieces (Beanos Bakery, Gilberts Fine Food, Breads and More)
- 3 Tbsp olive oil (Dunford Grove)
- Sea salt and freshly ground pepper
- Dressing
- 2 cloves garlic (Ettrick Gardens)
- 4 anchovy fillets
- 1 Tbsp white wine vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 egg yolk (Agreeable Nature)
- ½ cup olive oil (Dunford Grove)
- ¼ cup freshly grated parmesan, plus extra for garnishing
Vendors
KALE CAESAR SALAD
Method
- Preheat the oven to 180C Place the bread chunks onto a baking tray and drizzle over the 3 tablespoons olive oil, season with salt and a little pepper and toss to coat
- Bake until crispy and golden
- Remove and cool
- Wash the kale well in cold water and drain, chill until required
- To make the dressing; combine all the ingredients except the oil, and parmesan
- Whisk or process until very thick
- When thick slowly drizzle in the oil until it emulsifies (thickens and becomes mayonnaise like)
- When all the oil is added, add the parmesan and mix through
- Taste for seasoning
- Remember this dressing is supposed to be strong in flavours – salty anchovy, garlicky and cheesy with parmesan
- To assemble – place the kale and toasted croutons together in a bowl, add the dressing and coat so that the dressing clings to all the leaves
- Grate or shave a little more fresh parmesan over the salad and serve immediately
Comments
Robust, nutritious kale smothered with a salty, creamy dressing doesn’t need much convincing. This is my go-to salad for the cooler months because it’s just right!
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