Salads
Kale caesar salad
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.
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
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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.
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Step 2
Slowly add the oil, bit by bit until smooth and completely blended.
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Step 3
Toss with the kale and leave to sit for about 15 minutes before serving.
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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.