Kale Caesar Salad

Kale Caesar Salad - Tray View

Every other Thursday we have ‘Quick Drinks’ after work. It generally ends up being long drinks and we don’t get home until very late – and usually eat some sub-standard pub food.

This week however Freya wasn’t feeling great so we only had the one drink – albeit a jug of Pimms!

I scanned the Hemsley and Hemsley book for something quick and came up with this (and another recipe which I’ll blog separately). I darted over to the supermarket – bought the ingredients and had it made in 20 mins (maybe even less).

This – like every recipe I’ve made so far from the book – is very quick and very easy. It’s even quicker if your Kale is already prepared like mine was.

Make a dressing of lemon zest and juice, finely grated parmesan, olive oil, an egg yolk, garlic, Dijon mustard and anchovies. Just chuck all the ingredients in a blender until it emulsifies. You’re supposed to add the oil last (bit by bit) but I forgot and just blitzed it in one. It didn’t seem to matter.

Kale Caesar Salad in a Bowl

Obviously if you’re a vegetarian you should leave out the anchovies – and maybe just season with some more salt – or maybe even capers.

Pour your dressing over the kale and squidge it about a bit with your hands. The recipe suggests that you let the dressing break down the kale (and it really does) by leaving it for an hour but we were in a rush so the squidging just sped up the process a bit.

Then dice some multiseed bread and toast in some Ghee. When that’s done, put the kale mix, the bread, and then some parmesan shavings on top and serve. Super easy!

This really is yummy – and is really quick. I really enjoyed it. It smells amazing too with all that parmesan!

This may have been quick – but the next dish was done in less time than it takes to make toast!

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