Kale Cesar Salad

DinnerLunchDressings

14 Jun

Written By Kate Brocklehurst

Ingredients

For the Dressing

1 lemon squeezed (only the juice is needed)

1 teaspoon dijon mustard

2 teaspoons of Worcestershire sauce

3 tablespoons of Brock and Morten garlic mayonnaise

70g grated parmesan cheese

A pinch of salt

For the Salad

A large handful of kale per person

Plum tomatoes (around 4 tomatoes per person)

Chickpeas (2 tablespoons per person)

Parmesan shavings to finish.

Method

Add the kale to a pan of boiling water and allow to simmer for around 15 minutes, or until the stalks have softened.

In a separate pan of boiled water add the chickpeas and boil for around 10 minutes.

Whilst the kale and chickpeas are cooking add all of the cesar dressing ingredients to a bowl and whisk thoroughly. Add in additional elements of any ingredient to adapt for personal taste.

Drain the kale and lightly dry with a kitchen towel. Add the kale to a bowl and drizzle with the cesar dressing. Toss the kale to ensure it is well coated with the dressing.

Serve the dressed kale into bowls in portion sizes. Drain the chickpeas and add these to the kale. Add chopped tomatoes and parmesan shavings to serve.

This recipe is a great lunch idea. But to make it a more substantial meal add grilled chicken, salmon or falafal.