Kale Caesar salad with roast chicken

Name: Kale Caesar salad with roast chicken
Prep time: 20 min
Yield: 2
Ingredients: 12 cups (1 large bowl) loosely packed torn kale, silverbeet (rainbow chard) and baby spinach leaves (I use mainly kale leaves, and remove the veins); 2 cups homemade croutons; ½ roast or barbecue chicken, meat sliced; shaved Parmesan, to serve (optional); 110 ml Greek-style yoghurt; 3 tsp red wine vinegar; 6 anchovies in oil, drained; 3 tsp Worcestershire sauce; 1 tsp Dijon mustard; 1½ tbsp basil pesto; 3 tsp lemon juice; 40 g Parmesan, grated; 45 ml olive oil; pepper, to taste

I know that kale recipes are huge on the Internet, but here in South Africa, we tend to catch on to food trends a little late! For raw kale, I think it needs to be generously coated with a flavour-packed dressing with lots of acidity to help break down the texture slightly, and my new all-time favourite Caesar dressing is adapted from a Jamie Oliver recipe that has become a staple in my house – this dressing turns any green leaf into a taste sensation. I also use a ready-roasted rotisserie chicken, because it’s another staple item in my house.

Credit: Sam Linsell

serves
2-4
prep
20 minutes
difficulty
Easy

serves

2-4

people

preparation

20

minutes

difficulty

Easy

level

Ingredients

12 cups (1 large bowl) loosely packed torn kale, silverbeet (rainbow chard) and baby spinach leaves (I use mainly kale leaves, and remove the veins)
2 cups homemade croutons
½ roast or barbecue chicken, meat sliced
shaved Parmesan, to serve (optional)

Caesar salad dressing

110 ml Greek-style yoghurt
3 tsp red wine vinegar
6 anchovies in oil, drained
3 tsp Worcestershire sauce
1 tsp Dijon mustard
1½ tbsp basil pesto
3 tsp lemon juice
40 g Parmesan, grated
45 ml olive oil
pepper, to taste

Instructions

To make the dressing, place all the ingredients in a small food processor and process to combine. Alternatively, if you are making it by hand, grind the anchovies to a paste, then combine with the remaining ingredients (see Note).

Place the kale, silverbeet and spinach in a large bowl, pour over the dressing and toss to coat. Allow to stand for 3 minutes to slightly soften and wilt the leaves. Add the croutons and toss to coat.

Tip the salad onto a serving platter or large bowl and top with the sliced roast chicken. Scatter with shaved Parmesan, if desired, and serve.

Note

• The dressing makes enough for one big salad, but I generally just use what I need and keep in the fridge for a week or so. Adapt the quantities depending on how many mouths you want to feed.

Recipe from Drizzle & Dip
by Sam Linsell, with photographs by Sam Linsell.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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