The secret to a great Caesar Salad is a great dressing, and here you will find just that.
Serves 4 (as large appetizer or main course)
2 tablespoon olive oil
200g mesclun mix
Dressing (makes 120 ml)
3 anchovies (about 8 -10g)
1 small garlic clove
3 thyme sprigs, leaves picked (optional)
10g parmesan, finely grated
1.5 tablespoon olive oil
3 tablespoon natural yogurt
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
Juice of 1/2 lemon
Salt and freshly ground black pepper
A snapshot of the ingredients required for the dressing
1. Preheat heat the oven to 200 degree Celsius.
2. Roughly cut/tear the bread into sizeable chunks and place them on a baking tray. Coat with 1 tablespoon of olive oil and bake in the oven for about 10 minutes, or until crispy. Check regularly to ensure that the bread doesn't burn.
3. Coat the kale with the remaining tablespoon of olive oil and roast on another tray for 5-7 minutes. Remove from the oven and leave to cool.
4. To make the dressing, blend, using a hand-held blender, the anchovies, garlic, thyme and a pinch of salt until you have a paste. (You can also use a pestle and mortar if you have one.) Add the remaining ingredients and mix together. Season to taste. Remember, anchovies are quite salty, so err on the side of caution when seasoning.
5. Dress the kale and salad greens, top with the toasted bread/croutons and anchovies. Use a cheese slicer or potato peeler to thinly shave the parmesan and scatter all over the salad.
Optional - you can top it with some grilled chicken or prawn for added proteins if you so desired.
Recipe is adapted from Skinny Salads by Kathryn Bruton.