Kale Caesar Salad

Enjoy the classic with a twist from New York's The Fat Radish
Thursday , 12 July 2012
Kale Caesar Salad
Kale Caesar Salad

SERVES 2

INGREDIENTS
500g kale, Romaine or other hearty leafy greens
1 lemon
1 hard-boiled egg, peeled
2 tbsp cooked veal bacon, chopped
1 handful garlic croutons
1 handful grated Parmesan

FOR THE DRESSING:
125g anchovies
5 egg yolks
1 tbsp Dijon mustard
125g Parmesan, finely grated
1 tsp dried oregano
Zest and juice of 2 lemons
1 cup water
2 to 3 cups blended oil (75 per cent canola, 25 per cent olive oil)

METHOD
1. In a blender or food processor, pulse all of the dressing ingredients except the blended oil.
2. Once all the ingredients are well-combined, turn the processor or blender onto a low setting and slowly add the blended oil until it reaches the desired consistency.
3. In a bowl, combine the leafy greens with a little lemon juice to soften the leaves slightly.
4. Toss with the veal bacon, croutons and dressing, scatter with the Parmesan shavings and some grated boiled egg.

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