Kale Caesar Salad


Ingredients

  • Anchovy-lemon dressing

  • 3 tbsp lemon juice

  • 4 anchovy fillets, finely chopped/minced

  • 2 tbsp extra-virgin olive oil

  • 1 garlic clove

  • 2 tablespoon water

  • Season with salt and pepper

  • 80 g radicchio (Italian Chicory), thinly sliced

  • 200 g curly kale, chopped

  • 1/2 bulb fennel, fronds removed, thinly sliced bulb core

  • 20 g pine nuts

  • 15 g Parmesan

  • Crouton (optional)

Method

  1. For the dressing, blend anchovies, garlic, lemon juice, oil, salt, and pepper in a large bowl. It will emulsify once you add the cheese.

  2. Add Parmesan, the greens, the nuts and mix it all together. Season if required.