Kale Caeser Salad

Mike Reid

Ingredients:

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:

  1. To make the dressing mix all the ingredients together in a bowl and season to taste
  2. Mix your salad ingredients together and coat with your dressing
  3. 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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