Kale caesar

Kale caesar

By
From
Cantina
Serves
4
Photographer
Chris Middleton

It’s a little known fact that an Italian immigrant living in Mexico could be responsible for the caesar salad. I’ve added this whimsical recipe to the collection so it can be enjoyed with a little less guilt than the traditional rich version. The kale chips are breathtakingly easy to make and add crunch and colour. The dressing here is key and the salt/acid balance is very important! For me bacon, anchovies and eggs aren’t needed as the dressing is rich enough. Avocado, radishes, jicama, corn and other leaves like watercress and iceberg lettuce are a big YES. Croutons if you must, but masa corn (tortilla) chips please! This salad is quirky and delicious.

Dressing

Ingredients

Quantity Ingredient
125g low-fat sour cream
100g low-fat feta, crumbled
3 limes, finely grated zest and juiced
2 large egg yolks
1/2 garlic clove
80ml extra-virgin olive oil
sea salt, to taste

Kale chips

Quantity Ingredient
100g baby kale leaves, stripped from the stem
olive oil, for drizzling
sea salt, to taste

Salad

Quantity Ingredient
150g baby corn
olive oil, for brushing
6 thick round slices or wedges baby iceberg or baby cos lettuce
2 large handfuls picked watercress leaves
2 large handfuls baby kale, purslane or wood sorrel
150g assorted radishes, quartered
100g jicama, thinly sliced
100g assorted cherry and mini roma tomatoes, halved
1 large handful flat-leaf parsley
1 avocado, sliced
50g fried masa corn strips or chips
70g piece salted ricotta, grated

Method

  1. Preheat the oven to 160°C.
  2. Line a large baking tray with baking paper.
  3. To make the dressing, place the sour cream, feta, lime zest and juice, egg yolks and garlic in a food processor and blend to combine. Gradually add the oil, blending to combine. Season with salt. Strain through a fine-mesh sieve and refrigerate.
  4. To make the kale chips, place the kale in a medium bowl, drizzle with oil and toss to coat. Lightly season with salt. Spread the kale out onto the prepared tray and bake in the oven for 10–15 minutes, until crisp.
  5. Meanwhile, heat a barbecue chargrill or overhead grill (broiler) to high. Lightly brush the corn with oil and grill, turning occasionally, until charred all over. Bake in the oven for 10 minutes, or until tender.
  6. Thin the dressing down to a coating consistency, adding a little lime juice or water as necessary.
  7. Pour a little of the dressing into a medium bowl, add the lettuce and toss to coat.
  8. To assemble, arrange the lettuce on a serving platter. Toss the watercress, mixed leaves, radish, jicama, tomato and parsley all separately in the dressing, adding a little more as required and arrange on top of the lettuce. Lastly, lightly dress the avocado and arrange on top. Scatter with kale and corn chips and the salted ricotta over the top. Serve immediately.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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