Kale caesar salad

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Salads

FIELD KITCHEN RECIPE

Kale caesar salad

Name: Kale caesar salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4

Serves 4 20 min

Kale Caesar! This dish from our Field Kitchen restaurant is always a hit with diners. Leaving the salad to sit for 15 minutes before serving allows the salt and acidity of the dressing to take away the raw taste and texture from the kale. We usually use black kale or curly kale but any variety of will do; spring and summer greens work well too.

Cook's notes

For a vegan version, try our vegan Caesar salad recipe instead.

Ingredients

For the salad:

3 thick slices of sourdough bread
olive oil
salt
250g kale, stripped from the stalk & torn into bite-sized pieces
Parmesan cheese, to serve

For the dressing:

1 poached egg (blended hot)
1 garlic clove, finely chopped
5 salted anchovy fillets
1 tsp Dijon mustard
1 tbsp red wine vinegar
1½ tbsp lemon juice, plus more to taste
100ml olive oil

Method

Prep time: 5 min

Cooking time: 15 min

Step 1
For the croutons, preheat your oven to 200˚C/Gas 6. Cut away and discard the crusts from your slices of bread. Tear the bread into coarse bite-sized chunks. Lay them on a shallow baking tray. Drizzle over 2 tablespoons of olive oil and season with salt. Toss the bread in the oil as if dressing a salad so that the bread soaks up as much oil as possible. Bake in the oven for 10-12 mins, turning halfway through, until golden and crisp. These can be made well in advance and stored in an airtight container.
Step 2
While the croutons cook, poach your egg until the white is set but the yolk is still runny. Transfer the warm egg to a blender along with the rest of the dressing ingredients, apart from the oil. Whizz the ingredients together and then add the oil, bit by bit until smooth and completely blended. Taste and tweak the seasoning with a pinch more salt and lemon juice, if you think it needs it.
Step 3
Toss the kale with a few generous spoonfuls of dressing in a large mixing bowl and leave to sit for about 15 mins before serving. Taste and add more dressing if you fancy. Any remaining dressing will store well in the fridge for a few days.
Step 4
Top with croutons and a generous grating of Parmesan.