Pic of Kale caesar salad

Kale caesar salad

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Kale caesar salad

Serves 4 15 min
A recipe by James Dodd, head chef at The Field Kitchen. This dish is always a hit with diners. Leaving the salad to sit for 15 minutes before serving allows the acidity to take away the raw taste and texture from the kale.


  • 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


Prep time: 15 min
  • 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.

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