How to make a kale Caesar salad in under 20 minutes
Had the Roman been alive to eat this salad, he might have been amazed that it could be made in such a short space of time
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Your support makes all the difference.Kale Caesar salad
½ loaf ciabatta (220g)
80ml olive oil
1 clove garlic, crushed
6 eggs, at room temperature
500g kale, trimmed, chopped coarsely
½ tsp sea salt
1 tbsp olive oil, extra virgin
40g shaved parmesan
Buttermilk dressing
80ml buttermilk
2 tbsp mayonnaise
2 tsp lemon juice
1 tsp dijon mustard
1 anchovy fillet, chopped finely
½ clove garlic, crushed
Preheat oven to 180C/160C, fan-assisted. Tear bread into 2cm pieces; place on a baking-parchment-lined baking tray. Drizzle bread with oil, scatter with garlic; toss well to combine. Bake croutons for 10 minutes or until golden.
Meanwhile, place eggs in a medium saucepan with enough cold water to cover; bring to the boil. Reduce heat; simmer uncovered for 4 minutes for soft boiled. Drain; refresh under cold running water. Remove shells. Make buttermilk dressing.
Place kale, salt and extra oil in a large bowl; rub well to soften the leaves (it will lose about half its volume). Add croutons and half the dressing; toss gently to combine. Serve topped with halved eggs, parmesan and remaining dressing. Place ingredients in a screw-top jar; shake well.
Recipes from ‘Lakeland Express Easy-to-Make Recipe Book’, (£5.99, lakeland.co.uk)
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