Dhaka, Bangladesh
Kale Caesar salad

Kale Caesar salad

Serves 4 Method 2-3 bunches (500g) kale, cavolo nero leaves, discard stalks ½ loaf (200g) good quality bread (sourdough or ciabatta), torn into bite-sized pieces 3 Tbsp olive oil sea salt and freshly ground pepper ½ small red onion or shallot, diced finely Dressing 2 cloves garlic 4 anchovy fillets 1 Tbsp white wine vinegar or lemon juice 1 tsp Dijon mustard 1 tsp Worcestershire sauce 1 egg yolk ½ cup olive oil ¼ cup freshly grated parmesan, plus extra for garnishing Method Preheat the oven to 180degC. Place the bread chunks on a baking tray and drizzle over the olive oil, season with sea 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 dressingCombine all the ingredients except the oil and parmesan. Whisk or use a food processor to mix 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. To assemble Place the kale, onion and toasted croutons together in a bowl, add the dressing and coat so that the dressing clings to the leaves. Grate or shave a little more fresh parmesan over the salad. Serve immediately.

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