Robust nutritious kale smothered with a salty creamy dressing doesn't need much convincing to be tried. This is my go-to salad for the colder months.
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.
• Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.
