Page title and description

Salads
Kale caesar salad
Ingredients
- 2 garlic cloves, peeled
- 10 anchovy fillets or capers
- 1 tsp Dijon mustard
- 2 tbsp red wine vinegar
- Juice of 1-2 lemons
- 2 poached eggs (blended hot)
- 250ml olive oil
- kale, preferably curly
Method
Prep time:
15 min
PT15M
-
Step 1
Add all of the ingredients (except for the oil and kale) into a blender. Make sure the eggs are just poached and still hot. Blend. -
Step 2
Slowly add the oil, bit by bit until smooth and completely blended. -
Step 3
Toss with the kale and leave to sit for about 15 minutes before serving. -
Step 4
Top with croutons and a hard cheese, like Parmesan, or whatever takes your fancy. Keep any leftover dressing in a fridge and use within a few days.