Crispy kale caesar-style salad
Recipe by Sophie Zalokar. Sophie runs the Foragers Field Kitchen and Cooking School in Pemberton, Western Australia. In her book Food of the Southern Forests (UWA Publishing), Sophie introduces some of the produce grown in this unique place along with recipes developed as examples of how this produce can be prepared and enjoyed.
|2 bunches||Curly kale, or 4 whole|
|4 slices||Sourdough bread, thick, roughly torn into chunks|
|1 serving||Olive oil|
|¼ cup||Creme fraiche|
|1 tsp||Dijon mustard|
|4 fillets||Anchovies, finely chopped|
|1 Tbsp||Lemon juice|
|250 g||Beef pastrami, Blackwood valley organic if you're in Western Australia, thinly sliced|
|4||Eggs, hard boiled, peeled and halved|
|1 cup||Parmesan cheese, thinly shaved|
- Heat oven to 220C. Cut away the rib and stem end of the kale leaves and reserve for a soup or vegetable dish. Spread the leaves and sourdough chunks on separate baking trays, and lightly drizzle both with olive oil. Roast in the oven for 20 to 30 minutes, turning them over after 10 minutes and roasting until golden and crispy.
- Whisk together the creme fraiche, dijon mustard, anchovies and lemon juice with a little seasoning, adjusting with cold water to the consistency of pouring cream.
- Lay the roasted kale and crispy sourdough croutons on a platter and nestle the pastrami and boiled egg halves evenly in and around the kale. Scatter over the parmesan.