Kale Caeser Salad
Mike ReidIngredients:
Recipe brought to you with the help of our friends at Velisha Farms
Salad:
- 400g tin chickpeas, drained and rinsed
- 1 tbsp early harvest olive oil
- 1 lemon, zest only
- 150g Kale, blanched
- 1 Iceberg lettuces, sliced in half length ways
- Salt and freshly ground black pepper
Dressing:
- ½ garlic clove, grated
- 4 tbsp light tahini
- 2 tbsp Greek-style yoghurt
- 1 tbsp early harvest olive oil
- 1½ lemons, juice only
- 2 tbsp Dijon mustard
- dash soy sauce
- salt and freshly ground black pepper
To Serve:
- 40g Parmesan, grated
- Small bunch parsley, leaves picked
Method:
- To make the dressing mix all the ingredients together in a bowl and season to taste
- Mix your salad ingredients together and coat with your dressing
- Finish with freshly grated parmesan and and fresh parsley
Our friends at Wine Selectors suggest pairing this dish with a Albarino.
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