Kale Caesar Salad

I tried something similar to this at Barbuto's in New York. I'm now officially addicted to it. This salad recipe is from a website I found whilst trying to discover the recipe for Barbuto's kale salad. I gave this one a try and didn't go any further. I've tweaked it ever so slightly to suit my taste. 

You'll enjoy this Caesar salad if you don't like anchovies - it's an anchovy free zone!

The original recipe can be found here: CoolCookStyle.com

1 bunch kale, washed thoroughly, stems removed and cut into thin 1/2 cm wide ribbons
1/2 cup Panko bread crumbs
2 tbs  olive oil (for sauteing the breadcrumbs)
1 clove garlic sliced
1/2 cup Parmesan cheese (Reggiano) grated
4 Tbs extra virgin olive oil
Juice of 1 lemon
1/2 teaspoon dried chilli flakes (optional)
Pepper to taste

Place the garlic, cheese (leaving a little left aside to sprinkle over the finished salad) extra virgin olive oil, lemon juice and chilli flakes into a food processor. Process the contents until reasonably smooth, approximately 10 seconds. Set aside for a few minutes to allow the flavours to combine.

Meanwhile gently saute the breadcrumbs in the olive oil in a heavy base frying pan over a low heat until lightly toasted; approximately 3-4 minutes. Transfer to a plate and spread out the crumbs to cool for a few minutes.

In a large mixing bowl, toss the cheese dressing through the kale using your hands. Once mixed thoroughly (it can take a while due to the tight curls of the kale), add the toasted breadcrumbs and sprinkle with pepper. Mix the salad once again until the breadcrumbs are evenly distributed.

Serve immediately sprinkled with the remaining cheese.

Healthy and tastes amazing!


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